Prepare asparagus: peel (if thick), cut off the end, and slice each spear into thirds.

Seed and devein the bell pepper and julienne.

Peel and roughly chop the garlic clove.

Heat a non-stick sauté or fry pan on medium-high heat.

Add olive oil and butter to the pan.

When the oil and butter mixture is hot, add the garlic and sauté until just before it browns.

Remove and discard the garlic.

Add the asparagus pieces to the pan.

Sauté the asparagus until just cooked, about 5 minutes. They should be heated through but still have some crunch.

Remove the asparagus from the pan.

Add the julienned bell peppers to the pan.

Sauté the peppers for no more than 2 minutes.

Serve the asparagus and peppers together.

Season with salt and pepper to taste.

Recipe can be easily scaled up. Add more garlic as desired.