Take your asparagus and trim the gnarly ends off (not the tip!). If your asparagus is thick, they'll be better if you peel the stalks, too. Find a frying pan that can hold the amount of asparagus that you want to cook without crushing them together. Cover them with water and add a pinch of salt. Now cook them on high until they're JUST fork tender - you don't want them mushy and you don't want them crispy.
Now drain them and toss them with some butter and eat.