Sautéed Lemon Garlic Asparagus

Rinse the asparagus spears thoroughly under cool water and pat them dry. Snap or cut off the tough, woody bottom ends.

💡 Tip: Bending an asparagus spear near the bottom will naturally snap it where the woody stem ends.

Melt the butter with olive oil in a large skillet over medium-high heat until hot and shimmering.

💡 Tip: Mixing oil with butter prevents the butter solids from burning too quickly.

Add the trimmed asparagus and minced garlic to the skillet. Season evenly with sea salt and freshly cracked black pepper.

Sauté the asparagus, stirring frequently, until the spears turn bright green and become tender-crisp.

💡 Tip: Avoid overcrowding the pan so the spears sear rather than steam.

Remove the skillet from heat immediately. Pour in the fresh lemon juice and sprinkle the lemon zest over the asparagus, tossing gently to coat evenly before serving.