aem wrote:
>
> Routine trip to the market transformed into something better when I
> spotted nice, fat, fresh asparagus for 99 cents/lb. �

Good price for this time of year, or any time.

> Cooked it in an open skillet with butter, s&p,
> a few splashes of water for steam.

In an open skillet the steam won't have any effect on cooking... at
saute heat the water will interact with the butter making for spatter,
at lower temperature you'll be making stewed asparagus.

I'd have omited the water and simply sauted the asparagus in butter...
with the fat ones especially cut into thirds and start cooking the
ends first, then add the middles, and finally add the tips... all
three sections will cook more evenly with less chance of the tender
tips turning to mush.

> Finished it off with a little parmigiano reggiano (love that
> microplane). �

I think a little dusting of parm would be okay... but I'd be cautious
using strong cheese with asparagus. I'd probably saute asparagus in
butter with a wee bit of garlic and forget the cheese unless served
atop pasta for a buffer... a toasted orzo pilaf would work.

> We love asparagus season and this was just an early bonus. � �

Where are you that local asparagus are in season in mid December?