Place the asparagus on a large cutting board and line up the ends with your hands, then use a chef’s knife to cut about 1 to 2 inches off the tough bottoms so only tender stalks remain.​

Rinse the trimmed asparagus under cool running water in the sink, then dry the spears completely with a clean kitchen towel or paper towels so they sear well in the pan.​

Set a large skillet on the stove burner and turn the heat to medium, then add 2 tbsp unsalted butter to the center of the pan. Use a wooden spoon or silicone spatula to push the butter around until it fully melts and looks slightly foamy.

Lay the dry asparagus spears in the skillet in a single layer using tongs so each spear touches the pan surface. Sprinkle ½ tsp kosher salt and ¼ tsp black pepper over the asparagus with a measuring spoon so the seasoning covers the spears evenly.​

Cook the asparagus for 5 minutes over medium heat, turning the spears with tongs every minute so all sides touch the hot butter and pick up a light golden color while staying bright green.

Place the minced garlic into a small bowl, then tip it into the skillet, spreading it over the asparagus with the wooden spoon so the garlic sinks into the butter and clings to the stalks.​

Cook for 3 more minutes over medium heat, stirring and turning the asparagus with the wooden spoon and tongs so the garlic softens and smells fragrant while the spears reach a crisp-tender texture that you can pierce with a fork.

Turn off the burner, then tilt the skillet slightly with an oven mitt on the handle and use tongs to move the asparagus to a serving plate, spooning any garlic butter from the pan on top with the wooden spoon so no flavor stays behind.​

Serve the pan-fried asparagus right away as an Italian-style side dish with pasta, grilled chicken, steak, or fish.