Preheat the oven to 400 degrees F. Place the halibut in a single layer in a non-stick or parchment paper-lined baking dish. Arrange 2-3 asparagus spears on top of each piece of fish. Combine the lemon juice, oil or butter, and garlic in small bowl. Drizzle the mixture over the fish and asparagus; season with salt and white pepper. Bake the halibut for 12-15 minutes, or until just cooked through. Divide the fish among plates, spoon over the pan juices and serve.
Note: To blanch the asparagus, cook in boiling water for 1-2 minutes. Drain well, cool in ice-cold water, and then drain again.