Trim the woody ends of the asparagus by cutting off approximately 1.5 inches, rinse under cold water, and pat dry. Cut into 1-2 inch pieces.

In a large skillet over medium-high heat, add 2 tablespoons of olive oil. Heat until shimmering, about 1-2 minutes. Add 1 tablespoon of butter and let it melt.

Add the cut asparagus pieces in a single layer. Sauté for 3-5 minutes until bright green and crisp-tender, stirring occasionally.

Reduce heat to medium-low and stir in 2-3 cloves of minced garlic, sautéing for an additional minute until fragrant.

Season with kosher salt and freshly cracked pepper, then sprinkle freshly grated Parmesan cheese on top. Allow the heat to slightly melt the cheese.