The Only Way My Family Will Eat Asparagus—It's So Good

Trim the woody ends from the asparagus and discard. Cut the asparagus into 1/2-inch pieces, keeping the tips whole and separating them from the stems.

Heat the olive oil in a large (10 to 12-inch) skillet over medium heat.

Add the garlic and cook, stirring constantly, until it smells fragrant but isn't browned, about 30 seconds. Add only the asparagus stems (not the tips) and sauté, stirring occasionally, until they look bright green and are slightly softened but still firm, about 2 minutes. Add the asparagus tips and the water, cover the skillet with a lid, and let steam until bright green and crisp-tender, about 2 minutes.

Uncover the pan and check for doneness with a fork: the asparagus should be easily pierced but still feel firm, not mushy. If it still feels hard, replace the lid and continue to steam for 30 more seconds.

Stir in the butter and soy sauce and toss everything together until the asparagus looks glossy and evenly coated, about 30 seconds. Taste and adjust with a pinch of salt, if needed, and serve.