When I first cooked this dish for my husband, he couldn't believe how delicious the simply sauteed asparagus could be. He likes calling this dish 'green french fries' because he thinks they're too tasty to be healthy. Here is how to take the average sauteed asparagus to the next level.
Wash the asparagus and drain well. Cut off the tough ends of the asparagus, about two inches from the end.
Heat a large frying pan and arrange the asparagus in a single layer so all of the asparagus touches the pan. There will be a crackling sound as the water evaporates off the surface of the asparagus. Turn the asparagus occasionally to dry all sides. When the crackling sounds almost die out, pour the oil around the primeter of the pan, and move the pan in angles and spread the oil into the bottom of the asparagus. (If you pour over the oil directly over the asparagus, the oil will spatter and you may burn your hand. When you pour the oil around the perimeter, the oil won't contact the wet asparagus until you tilt the pan -- this way you won't burn your hand.)
Cook the asparagus until lightly brown on at least two sides. Sprinkle with salt (I highly recommend a milder salt like pink salt.) Sprinkle salt and pepper. Finish with the squeeze of a lemon wedge if desired.