Serves 4 to 6

Heat oil and butter in 12-in skillet over medium-high heat. When butter has melted, add half of asparagus to skillet with tips pointed in one direction; add remaining spears with tips pointed in opposite direction. Using tongs, distribute spears evenly (spears will not quite fit into single layer); cover and cook until asparagus is bright green and still crisp, about 5 minutes.

Uncover and increase heat to high; season asparagus with salt and pepper. Cook until spears are tender and well-browned along one side, using tongs to occasionally move spears from center of pan to edge to ensure all are browned, 5 to 7 minutes. Transfer asparagus to serving dish, adjust seasonings with salt and pepper, and, if desired, squeeze lemon over spears. Serve immediately.