I always start by washing the asparagus and snapping off the tough ends. You’ll notice they naturally break where the woody part ends.

Heat a large skillet over medium-high heat and add olive oil or butter. Let it heat until shimmering but not smoking.

Add the asparagus spears in a single layer. Cook for about 5–7 minutes, turning occasionally, until they’re tender but still crisp.

Stir in the minced garlic, salt, and black pepper. Cook for another 1–2 minutes until fragrant.

I like to finish with a splash of lemon juice and a sprinkle of Parmesan if you’re feeling fancy. Serve hot and enjoy that steakhouse flavor at home.