Combine together the mayonnaise, lemon juice, white wine vinegar, minced garlic, crushed red pepper flakes, and sea salt & freshly cracked pepper, to taste; mix until well combined. Set aside to allow flavors to mingle.
Heat a grill pan over medium-high heat and coat with olive oil cooking spray.
Toss the asparagus spears with a drizzle of garlic olive oil then season well with sea salt and freshly cracked pepper, to taste.
Place the asparagus into the grill pan and cook for 4 minutes then flip and cook for another 2-3 minutes or until tender.
Place the asparagus spears on a serving plate with the aioli served on the side or drizzle directly on top, if desired.