Choose and prep the asparagus: Look for firm spears with tight tips. Rinse well and snap off the woody ends; they’ll break naturally at the right spot. Pat dry so they sear instead of steam.

Zest and juice the lemon: Use a microplane to remove the zest, avoiding the bitter white pith. Cut the lemon and squeeze out 2 to 3 tablespoons of juice. Keep them separate.

Make quick lemon butter: In a small pan over low heat, melt the butter. Add the lemon zest and a pinch of salt. If using garlic, grate or mince it very finely and cook it in the butter for 20 to 30 seconds, just until fragrant. Remove from heat and stir in 1 to 2 tablespoons lemon juice. Taste and adjust with more juice, salt, or a pinch of red pepper flakes.

Cook the asparagus (stovetop sauté): Heat a large skillet over medium-high. Add 1 teaspoon olive oil. Lay the asparagus in a single layer. Cook, turning once or twice, for 4 to 6 minutes until crisp-tender and lightly browned. Thicker spears may need a minute more. Season with salt and pepper.

Alternative method—blanch: Bring a pot of salted water to a boil. Add asparagus and cook 2 to 3 minutes until bright green and just tender. Drain and immediately run under cold water or plunge into an ice bath. Pat dry, then toss with warm lemon butter.

Alternative method—roast: Heat the oven to 425°F (220°C). Toss asparagus with 1 teaspoon olive oil, salt, and pepper. Roast on a sheet pan for 10 to 12 minutes, shaking once. Drizzle with warm lemon butter as soon as it comes out.

Toss and finish: Transfer the cooked asparagus to a platter and spoon the lemon butter over the top. Grind over a little pepper. For a finishing touch, add a shower of Parmesan or a handful of toasted sliced almonds.

Serve right away: Asparagus tastes best hot or warm, when the texture is still crisp and the butter is glossy.