1 bunch asparagus trimmed
2 potatoes thinly sliced
1/2 red onion thinly chopped
4 cloves garlic chopped
Heat sauté pan with olive oil over medium heat. Chop veggies. Trim asparagus (pictures below). Add asparagus, potatoes and onion to pan. Season with salt and pepper. Toss and leave, stirring every few minutes allowing potatoes to brown up. Halfway through add in garlic and toss together (you add it later so it doesn't burn). Cook for about ten more minutes and serve.
Hold asparagus from each end and bend it until it snaps. Once it snaps lay it next to your bunch of asparagus and cut it to the same length. That gets rid of the woody tough ends. These can be saved for making soups later.