Trim the woody ends from the base of the asparagus spears by cutting off the bottom 2 inches. Heat a large skillet over medium high heat. Add the oil and swirl to coat the pan. Add the asparagus in a single layer, turning occasionally, until lightly golden and almost tender, 8 to 10 minutes. Reduce the heat to low. Add the butter, garlic, salt, and pepper and stir to coat the asparagus. Cook until the garlic is softened and fragrant, 1 to 2 minutes more. Immediately transfer to a serving plate. Just before serving, squeeze the juice from the lemon half over the asparagus and sprinkle with romano cheese.

A quick and easy spring side dish best served immediately after cooking! Enjoy!