Asparagus

We´ve been eating quite a few bunches of asparagus this spring. I do love them.
And I love the trick where they snap on their own just at the place where you have to cut them because they´re too fibrous.And I like eating with my hands.
We´ve had them steamed, and then dipped in mayonaise or in vinaigrette. Once I went so far as to try hollandaise and it was heavenly.
I´ve done risotto, and asparagus soup, and thought I´d make a quiche but was too greedy and ate them before that could happen.
I´ve roasted them, and boiled them.
But my favourite method, so far, has been to pan-steam them.
You take a non stick pan with a lid. Put some olive oil on it, very little will do. Put the spears in , and leave them for a minute. Then cover , and leave two to five minutes, depending on the thickness.
This is quick, unfussy, and gives you a crispy burnt asparagus that is also juicy and that cooks very fast.