In a large skillet, melt 2 tablespoons butter and 2 tablespoons olive oil over medium heat. Add the breadcrumbs and toast, occasionally stirring until lightly browned.

Add in the dehydrated onion, ½ teaspoon salt, and ¼ teaspoon pepper. Continue stirring until lightly fragrant.

Add the remaining butter and oil to the skillet over medium heat and add the trimmed asparagus. Toss the asparagus to coat and season with the remaining salt and pepper stirring occasionally.

Cover and allow the asparagus to cook for 3-4 minutes.

Uncover and add lemon juice to the asparagus, tossing lightly.

Remove the asparagus to a platter and top with the seasoned breadcrumbs. Serve immediately.