Start by trimming the woody ends from the asparagus, aiming for uniform spears that will cook evenly.
Heat a large skillet over medium-high heat until hot, and add the butter along with the olive oil. Wait until the butter melts completely and begins to foam gently.
Drop in the thinly sliced garlic, stirring constantly. Cook for about 30 seconds to 1 minute until fragrant and just starting to turn golden—be attentive to avoid burning.
Lay the asparagus spears in a single layer in the skillet. Sauté for 3-4 minutes, turning occasionally with tongs, until the spears are vibrant green, slightly tender, and some tips start to char lightly.
Once the asparagus is crisp-tender and has a slight char, season with salt and freshly cracked pepper. Squeeze a little lemon juice over for brightness, if desired.
Transfer the asparagus to a serving plate, spooning any fragrant garlic butter from the skillet over the top. Let it rest for a minute to allow the flavors to meld.
Finish with an extra squeeze of lemon or a pinch of sea salt flakes, then enjoy the glossy, crisp-tender asparagus as a perfect side.
