1 bunch thin asparagus, trimmed and cut into 2-inch pieces
Kosher salt and freshly ground black pepper
1 teaspoon lemon zest, for garnish
Heat the butter and oil in a large saute pan over medium heat. Add the shallots and cook until they begin to soften, about 1 minute. Add the asparagus and season with 1 teaspoon salt and some pepper. Cook the asparagus, stirring occasionally, until cooked through but still bright green, about 4 minutes. Transfer the asparagus to a platter and garnish with lemon zest.