Ingredients

• 1 bunch of asparagus (about 1 1/4 lb.)
• 1 tbsp. olive oil
• 1 tbsp. unsalted butter
• 2 cloves garlic, chopped
• 1 tsp. salt
• 1/2 tsp. ground black pepper
• 1/2 lemon
• 2 tbsp. grated parmesan cheese, for serving

Directions

1. Trim the woody ends from the base of the asparagus spears by cutting off the bottom 2 inches or by snapping it off with your hands.
2. Heat a large skillet over medium-high heat. Add the oil and swirl to coat the pan. Add the asparagus in a single layer and cook, turning occasionally, until lightly golden and almost tender, 8 to 10 minutes. (Cut a small piece from the end of one asparagus to see if it's near tender.)
3. Reduce the heat to low. Add the butter, garlic, salt and pepper and stir to coat the asparagus. Cook until the garlic is softened and fragrant, 1 to 2 more minutes. Immediately transfer to a serving plate.
4. Just before serving, squeeze the juice from the lemon half over the asparagus and sprinkle with parmesan cheese. Serve immediately.