Wash the 1 lb espárragos frescos con las puntas duras recortadas and pat dry. To trim, hold each spear at both ends and bend gently — it will snap naturally at the point where the tough woody end meets the tender stalk. Discard the ends. If the spears are thick (pencil-width or more), peel the bottom third with a Peeler for even cooking.

Heat a large Skillet over medium-high heat. Add the 1 tbsp aceite de oliva and 1 tablespoon of the 3 tbsp mantequilla sin sal dividida. Let the butter melt and foam — this tells you the pan is hot enough. You want the fat shimmering before the 1 lb espárragos frescos con las puntas duras recortadas goes in.

Add the 1 lb espárragos frescos con las puntas duras recortadas in a single layer. Season with 3 tbsp mantequilla sin sal dividida and ½ tsp sal kosher más al gusto. Cook undisturbed for 2–3 minutes until the undersides are lightly golden and blistered. Toss or turn the spears and cook for another 2 minutes. The 1 lb espárragos frescos con las puntas duras recortadas should be bright green and just tender when pierced with a fork — it will continue cooking slightly off the heat, so pull it a touch early.

Reduce the heat to medium-low. Push the 1 lb espárragos frescos con las puntas duras recortadas to the sides of the pan and add the remaining 2 tablespoons of 3 tbsp mantequilla sin sal dividida to the center. Once melted, add the 4 dientes de ajo picados (and ½ tsp copos de pimienta roja if using). Stir the garlic in the butter for 30–60 seconds until fragrant and just turning golden — do not let it brown or it will turn bitter.

Toss the 1 lb espárragos frescos con las puntas duras recortadas to coat in the garlic butter. Squeeze the juice of half the 1 limón mediano mitad exprimida, mitad cortada en cuñas para servir over the pan and toss once more. Taste and adjust 3 tbsp mantequilla sin sal dividida as needed.

Transfer to a serving platter. Garnish with freshly grated 2 tbsp queso Parmesano recién rallado if desired and serve immediately with lemon wedges on the side.