In a medium sized skillet over medium heat, melt butter and oil together. Add asparagus spears to the pan, and saute until the asparagus for about 2 minutes, then add in garlic, lemon zest and juice, and season with about ½ teaspoon salt and ½ teaspoon pepper.

Keep cooking can be easily pierced by a fork but is still crisp and crunchy, about 1 or 2 more minutes. The asparagus should still be a lovely green color not an olive green or a 'canned' looking green, that means it's cooked too far. Taste and adjust seasoning to taste.

Serve on a plate sprinkled with parmesan cheese