We love asparagus and eat it often. This is how we make it 90% of the time- quick sauteed in a skillet. Wash and dry the asparagus and bend it at the stalk until it snaps. Discard the bottom snapped off section. Pour a little olive oil over the clean, dry stalks and move them around so it is well distributed. Sprinkle some Montreal steak seasoning and red pepper flakes (to taste- we like spicy) on them and move them around again. Preheat skillet over medium-high heat and throw in the asparagus.
As it sizzles, move it around with a spatula for 5 minutes until all pieces are heated through. Turn off heat. It is finished, but can sit for a couple of minutes because it's one of those things that doesn't have to be piping hot when you eat it to taste great. The result is a fantastic side dish for any meal...and the eggs.