Add the butter and olive oil into a large non-stick skillet or pan over medium heat. Once hot, add the asparagus and saute for 3-4 minutes, until almost cooked. Add the garlic and cook for another minute.
Season with salt and pepper and serve immediately.
Notes
TO STORE: Once cooled, transfer the leftover asparagus to an airtight container and store it in the fridge for 3-4 days. TO REHEAT: Reheat leftovers in a skillet over medium heat with a few drops of oil. A quicker way to reheat asparagus is to use the microwave. TO FREEZE: The best way to freeze cooked asparagus is to transfer it to a freezer bag and push out the excess air. Cooked asparagus will last up to 3 months in the freezer. There is no need to thaw the asparagus before reheating it. Simply add it to a pan and cook covered over medium heat until the stalks are fully defrosted and warm.