2 cups water (or just barely enough to cover the asparagus)
2 Tbsp lemon juice
dash garlic powder
splash olive oil
Combine everything in a skillet and simmer on low-medium heat until asparagus is tender, and most of the water is cooked away. (took me about 30 minutes, but this was late season asparagus, so a bit on the tough side.) Asparagus will turn yellowish in color!
The lemon gave it a fabulous tangy flavor, and it was simply fabulous with a pat of Soy Garden!