Wash asparagus and break off stalks as far down as they snap easily, about 1 to 2 inches from ends. Arrange asparagus in single layer on large rimmed baking pan lined with foil. Drizzle asparagus with oil and roll to coat.
Broil asparagus 4 to 6 minutes or until tender-crisp, turning once. Place in a serving dish.
Stir garlic salt, nutmeg and red pepper into melted butter. Pour over asparagus. Garnish with pine nuts, if desired.