James Silverton wrote:

> It's a case of "if it ain't broke, don't fix it". I simply follow the
> recipe where it was first suggested. Perhaps, I'll try omitting the
> blanching next time, at least if I am using thin asparagus.

When I stir fry asparagus I cut it into pieces about 1-1/2 - 2 inch. I
heat up some oil in the pan with chopped garlic and a pinch of chili
flakes. Toss teh asparagus in when the garlic is approaching golden
brown. Stir in some cooked pasta and top it with some freshly grated
parmesan.