Pan-Fried Asparagus

Ingredients

• 1/4 cup Butter (Unsalted butter, for richer flavor. Can substitute with salted butter, reduce added salt accordingly.)
• 2 tablespoons Olive Oil (Extra virgin olive oil, to prevent burning and add flavor. Can substitute with vegetable or canola oil.)
• 1 teaspoon Coarse Salt (Or to taste; kosher or sea salt recommended. Adjust based on preference and type of salt used.)
• 1/4 teaspoon Ground Black Pepper (Freshly ground, adds a subtle spice. Adjust to taste, can also use white pepper for a milder flavor.)
• 3 cloves Garlic (Minced garlic, use fresh garlic for best flavor. Can substitute with 1 teaspoon of garlic powder, but fresh is preferred.)
• 1 pound Fresh Asparagus (Spears, trimmed about 1/2 inch from the bottom. Choose firm, bright green stalks with tightly closed tips.)

Instructions

1. Gather all ingredients and equipment. Wash the fresh asparagus spears thoroughly under cold running water.
2. Trim the tough ends of the asparagus. Snap off the ends by holding each spear near the end and gently bending; it will naturally break where it becomes tender. Alternatively, cut 1-2 inches off the bottom of each spear using a knife.
3. Melt the unsalted butter in a 12-inch skillet over medium heat until fully melted.
4. Add extra virgin olive oil to the melted butter. Tilting the pan to combine butter and oil.
5. Add kosher salt (or sea salt) and freshly ground black pepper to the skillet. Stir to combine, distributing the seasonings evenly in the butter and oil mixture.
6. Add the minced garlic to the skillet. Cook and stir continuously until the garlic becomes fragrant, about 30 seconds. Be cautious not to burn the garlic; keep heat at medium and stirconstantly to prevent bitter taste.
7. Add the trimmed fresh asparagus spears to the skillet, arranging them in a single layer to ensure even cooking. If necessary, cook in batches to avoid overcrowding the pan; overcrowding can steam the asparagus instead of pan-frying. Maintain medium heat levels.
8. Cook the asparagus for approximately 8 to 10 minutes, turning the spears frequently with tongs for even cooking and browning. Aim for a tender-crisp texture, easily pierced with a fork, but still firm. Monitor asparagus closely during last few minutes of cooking.
9. Remove from heat and serve immediately. Transfer to a serving dish.
10. Garnish with additional freshly ground black pepper, a squeeze of fresh lemon juice, or a sprinkle of grated Parmesan cheese, if desired. Enjoy immediately while hot!