In a medium-sized skillet, add 2 tablespoons of olive oil and 1 tablespoon of butter over medium heat. Allow the butter to melt and bubble gently for about 1-2 minutes.

Once the oils are hot, add 1 pound of fresh asparagus in a single layer. Sauté for about 2 minutes, stirring occasionally until it starts to soften and turns vibrant green.

Next, add 3 minced garlic cloves, the zest of 1 lemon, and the juice from half of the lemon. Season with kosher salt and black pepper to taste. Stir together and sauté for about 1 minute.

Continue cooking for an additional 1-2 minutes or until the asparagus is tender-crisp. Stir gently to coat with the lemon and garlic mixture.

Taste and adjust seasoning if necessary. Remove from heat and transfer to a serving dish. Sprinkle with freshly grated parmesan cheese and serve hot.