2 T clarified butter (ghee) or pastured butter, divided
1 piece ginger (2 in.), peeled and sliced into matchsticks
Sea salt and freshly ground pepper to taste
Heat 1 tablespoon each of butter and oil in a small skillet over medium heat. Add the ginger slices and sauté until lightly golden. Remove from heat and set aside.
Heat 1 tablespoon each of butter and oil in a large skillet over medium heat. Add the asparagus and freshly ground pepper. Let the asparagus sear in the pan, turning occasionally until the spears are bright green and tender-crisp.
Season to taste with salt and pepper. Transfer to a serving platter, sprinkle with crispy ginger and serve warm.