Start by preparing your asparagus. Hold each spear at the thick end and gently bend it until it snaps naturally — this removes the woody part without any guesswork. You should hear a clean, crisp snap, and the remaining spear will be uniformly tender from tip to base.

Rinse the trimmed spears under cold water and pat them completely dry with a clean tea towel. Any residual moisture will cause the spears to steam rather than sear, and we want a beautiful golden-brown colour on the surface.

Place a large frying pan over medium-high heat and add the olive oil. Wait until the oil shimmers and you see tiny wisps of smoke rising — this takes about 2 minutes. The oil should feel hot when you hold your hand a few inches above the pan.

Lay the asparagus spears in a single layer in the hot pan. Do not crowd them; cook in batches if necessary. You should hear a vigorous sizzle the moment the spears hit the oil. Let them cook undisturbed for 3 minutes, until the undersides are bright green with golden-brown char marks.

Add the sliced garlic and butter to the pan. Tilt the pan slightly so the butter melts and mixes with the oil. Use tongs to turn each spear gently, coating them in the buttery garlic mixture. The aroma will shift from grassy to nutty and rich.

Cook for another 2-3 minutes, turning occasionally, until the spears are tender when pierced with a fork but still retain a slight resistance in the centre. The tips should be deep green and slightly caramelised, while the stalks have a glossy, buttery sheen.

Remove the pan from the heat immediately. Squeeze the fresh lemon juice over the spears and scatter the lemon zest on top. Season with salt and pepper, then toss gently to distribute the flavours evenly.

Transfer the spears to a warmed serving platter, arranging them in a neat, parallel line for a clean, professional presentation. Sprinkle over the Parmesan cheese, toasted pine nuts, and fresh herbs if using. Serve straight away while the butter is still glossy and hot.