The best way I have found is Grab the stalk by the base and again higher bend the stalk and it will break at the woody (not good to eat) part Take a large flat bottom frying pan. Turn the fire up high. Put 1/4 inch at the most in the pan. Lay the stalks in and sprinkle lightly with salt (it helps to keep the green color) Put several pats of butter on the stalks Let cook on high until the water has reduced to a syrup like consistency. It only takes a short time. If you have more than one layer stir them during the cooking time Serve the sauce left in the pan over the Asparagus. This will give you a bright green crisp not soggy result.