Trim the asparagus by removing the woody bottom part that is tough and fibrous. You can do this with a knife (you’ll want to cut where it fades from white or very light green to a darker green) or snap off the ends. If you needed to wash the asparagus before using, make sure you dry it very well.

Heat oil in a skillet over medium-high heat. Once shimmering, add the asparagus and season with salt and pepper. Cook, stirring frequently, until asparagus is fork-tender (should still be slightly crisp).

Add butter and lemon juice and toss to coat. If needed, add additional salt and pepper to taste. Serve immediately.