Preheat the Grill: Preheat your grill or grill pan over medium-high heat. Ensure it's well-oiled to prevent sticking.

Grill the Asparagus: Toss the trimmed asparagus with a drizzle of olive oil, salt, and pepper. Grill them for about 5-6 minutes, turning occasionally, until they're tender and slightly charred. Set aside.

Prepare the Scallops: Rub the scallops with a touch of olive oil, salt, and pepper. Place them on the grill and cook for 2-3 minutes on each side until they develop a golden crust and are opaque in the center.

Create the Espuma: In a mixing bowl, whisk together the egg yolks and lemon juice until pale and frothy. In a saucepan, gently heat the heavy cream until it's steaming but not boiling. Gradually pour the warm cream into the egg yolk mixture while whisking continuously. Return the mixture to the saucepan and cook over low heat, stirring, until it thickens enough to coat the back of a spoon. Season with salt and white pepper.

Blend the Espuma: Using an immersion blender, carefully blend the cream mixture until it becomes light and frothy. This is your creamy espuma.

Plate Your Masterpiece: Arrange the grilled scallops and asparagus on plates. Spoon the creamy espuma over the scallops and around the dish.

Garnish and Serve: Finish with a sprinkle of freshly ground black pepper and a squeeze of lemon juice. Serve immediately, allowing your guests to savor the exquisite combination of flavors.