Trim the woody ends from the asparagus by gently bending each stalk until it snaps naturally, then rinse under cold water and pat dry. The stalks should feel firm with a slightly bumpy texture under your fingertips.
Preheat a large skillet over medium-high heat until hot, then add a tablespoon of neutral oil and let it shimmer. Once shimmering, carefully place the asparagus in a single layer, hearing a satisfying sizzle as they hit the pan.
Let the asparagus cook without moving for about 2 minutes, allowing the stalks to develop a slight char and turn a vibrant green at the edges. You should hear a gentle sizzling sound and see some browning forming.
Meanwhile, mince the garlic cloves finely and place them in a small bowl for easy access. As the asparagus begins to soften, push them to one side of the pan.
Add the unsalted butter to the empty side of the skillet and wait for it to melt with a gentle bubbling sound. Once melted, quickly stir in the minced garlic, cooking for about 30 seconds until fragrant and golden, but not browned.
Toss the asparagus to coat evenly in the garlic butter, allowing them to cook for another 2-3 minutes until tender but still crisp, with a shiny glaze from the butter. Shake or turn the pan gently to ensure even cooking.
Finish with a squeeze of fresh lemon juice if desired, then sprinkle with flaky sea salt and freshly cracked black pepper to taste. Remove from heat once the asparagus are bright green, tender, and fragrant.
Transfer the asparagus to a serving plate, spooning over any remaining garlic butter from the pan. Serve immediately while still hot, enjoying the tender, crisp texture and fragrant garlic aroma.
