Sauteed Asparagus

16 oz young asparagus
3 Tbsp butter, melted
3 cloves garlic, minced

Salt, to taste

3 dashes ground black pepper

lemon juice, optional

Cut the bottom part of the asparagus stems, about 1 - 2 inches

Heat up a skillet on medium heat and add the butter.  Saute the garlic until slightly browned before adding the asparagus.  Toss with a spatula to combine well with the garlic.  

Add salt and ground black pepper.  Add a squirt or two of lemon juice, if using.  Once the asparagus becomes tender and just cooked, remove from heat and serve immediately.  Do not overcook the asparagus.