1. Heat the oil and butter in a 12-inch skillet over medium-high heat. When the butter has melted, add half of the asparagus to the skillet with the tips pointed in one direction; add the remaining asparagus with the tips pointed in the opposite direction. Using tongs, distribute the spears evenly (the spears will not quite fit into a single layer); cover and cook until the asparagus is bright green and still crisp, about 5 minutes.
2. Remove the cover and increase the heat to high; season the asparagus with salt and pepper. Cook until the spears are tender and well browned along one side, about 7 minutes, using tongs to occasionally move the spears from the center of the skillet to the edge to ensure all are browned on 1 side. Transfer asparagus to a serving dish, season with salt and pepper to taste, and if desired, squeeze the lemon half over the spears. Serve immediately.
For garlic and parmesan:
Heat 2 tablespoons olive oil and 3 medium garlic cloves, sliced thin, in a 12-inch skillet over medium heat; cook, stirring occasionally, until the garlic is crisp and golden but not brown, about 5 minutes. Using a slotted spoon, transfer the garlic to a paper towel-lined plate. Follow the recipe for Pan-Roasted Asparagus, adding butter to the oil in the skillet. After transferring the asparagus to a serving dish, sprinkle it with 2 tablespoons grated Parmesan, the toasted garlic, and lemon juice. Season with salt and pepper to taste; serve immediately.
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|Serving Size: 1 Serving (249g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 52 (53%)|
|Amt Per Serving||% DV|
|Total Fat 5.7g||8 %|
|Saturated Fat 2.3g||11 %|
|Monounsaturated Fat 2.6g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 7.6mg||2 %|
|Sodium 75.8mg||3 %|
|Potassium 487.9mg||13 %|
|Total Carbohydrate 11g||3 %|
|Dietary Fiber 5.5g||22 %|
|Sugars, other 5.6g|
|Protein 5.3g||8 %|
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Calories per serving: 99
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