I have a shallow microwave steamer that takes just a few minutes and very little liquid. I cut the asparagus into 1” lengths, then steam using either lemon juice or white wine, then butter. I don’t think asparagus needs much more than being well heated all through.
I’m great at tossing a handled pan or wok, not great at stir fry, @KNOWITALL. I think it’s because of the different texture (firmness) I prefer my fresh veggies to be cooked. Then, in my house, we have the ‘no beans (peas legumes)’ rule, the ‘no onions’ rule, and the ‘no carrots’ rule. Vegetables are best dealt with on a one-on-one basis. :)