Snap off the ends.
Put a little butter and olive oil in a 10-inch skillet, heat over medium. Add asparagus and cover tightly, cook three minutes.
Uncover, salt and pepper asparagus, increase heat to medium-high. Cook 3 more minutes, turning once, until browned.
Add a few tablespoons of (cheap) balsamic vinegar to pan. Off heat, let vinegar bubble and reduce to a syrup, turning asparagus to coat. Serve, drizzling with leftover balsamic glaze.
(Note: this only works with thick asparagus, and only for one bunch at the most. If you want to cook more, use a 12-inch skillet, slightly increase the cooking times, and increase the heat too.)