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Trim the woody ends off the asparagus. Rinse the spears under cold water and pat them dry with paper towels.
Place a large skillet over medium heat. Add 1 tablespoon of butter and 1 tablespoon of olive oil. Allow the butter to melt and the oil to heat up.
Add the asparagus in a single layer. Sauté for 4-5 minutes, gently shaking the skillet or using tongs to turn the spears occasionally.
When the asparagus starts to soften, add 2 minced garlic cloves. Cook until the garlic is fragrant and the asparagus is tender, around 3 more minutes.
Sprinkle with salt and black pepper to taste. Squeeze in some lemon juice for a fresh twist.
Transfer the asparagus to a serving dish. Optional toppings include grated cheese, toasted nuts, or chopped herbs.