here is recipe you can try
1/4 teaspoon salt, plus more to taste
1 pound asparagus, woody ends discarded
1 to 2 teaspoons olive oil
Freshly ground black pepper
Fill a large, shallow pan with 1 or 2 inches of water. Bring to a boil over medium-high heat. Have ready a clean, dry dish towel.
Add the 1/4 teaspoon of salt and the asparagus, making sure there is enough water to cover the vegetables. Cook just until tender: 4 to 5 minutes for thin spears, 6 to 10 minutes for thicker spears. Use tongs to transfer the asparagus to the towel; pat dry.
Use just enough of the oil to coat the bottom of a large skillet and heat over medium-high heat.
If desired, cut the asparagus on the diagonal into 2-inch pieces before sauteing.
When the oil is hot, add the cooked asparagus spears and saute for 3 to 4 minutes, turning them as needed, until they start to brown a little. Season with salt and pepper to taste; serve hot.