As we are trading recipes, I prefer my asparagus simply prepared, al dente,
then saute some sliced almonds in butter and pour both nuts and butter over the
asparagus.

You can also add grated Reggiano, broil it etc., but simple seems to work best.
I have also been known to BBQ my 'sparagus first.

This works well with an Alsatian Pinot Gris or such like.