The type of asparagus you buy is up to you. I prefer the skinny grass asparagus as opposed to the thicker stalks. (I like the flavor better, and it’s more delicate).
To prepare the asparagus, wash it and shake dry. You don’t have to cut off the tough ends because asparagus has a natural break point. Gripping one stalk of asparagus with both hands (near the base) gently bend until the bottom snaps off. (This will be anything from one to three inches, depending on the stalk)
A pyrex bread pan works great for this first step, because it’s long and narrow, like asparagus. Place the cleaned and broken asparagus into the pan and douse with olive oil. Sprinkle salt and pepper lightly across the surface, then toss the asparagus in the oil, salt, and pepper. You can either sautée one clove of fresh minced garlic, or use garlic powder to taste.
In a skillet or griddle, distribute asparagus evenly so that each piece is fairly close to the pan. Cook on medium heat for a few minutes, then add a bit of water and cover. I tend to prefer grilled asparagus to steamed, so this is only to cook the raw-ness out a bit. When the asparagus turns very green, you’ll know it’s cooked through enough to brown. Add a bit more oil and raise the temperature a bit. Periodically toss the asparagus (or turn it over with a spatula) to make sure all sides hit the pan a little. Brown to your preference. Serve hot.