Whether you prefer your asparagus on the thick or thin side, it's important to trim the pale ends of each stalk because they tend to be woody and tough. You might be accustomed to simply bending each stalk until it snaps in half, especially if you grew up snapping green beans.
Cover and cook until the asparagus begins to steam, shaking the skillet occasionally to prevent burning, about 3 minutes. Uncover and continue cooking until the asparagus is tender but still crisp and bright green, 5–10 minutes more. Season to taste with salt and pepper and serve hot. They are lovely with mayonnaise too.
Asparagus tastes best when cooked the day you buy it. If you cannot do this, either put them flat in a kitchen towel and store them in your fridge. If you have enough space in your fridge, you can also do the following which works really well: store them as you would store cut flowers: Trim the bottoms and stand the spears up in a glass or jar with about an inch of water. Cover with a plastic bag then refrigerate them for up to 4 days.