Pan-Fried Asparagus Name: Crystal Veillette Base: Fort Campbell, KY Recipe: 1/4 cup butter 2 tablespoons olive oil 1 teaspoon coarse salt 1/4 teaspoon ground black pepper 3 cloves garlic, minced 1 pound fresh asparagus spears, trimmed Directions 1. Melt butter in a skillet over medium-high heat. Stir in the olive oil, salt, and pepper. Cook garlic in butter for a minute, but do not brown. Add asparagus, and cook for 10 minutes, turning asparagus to ensure even cooking.