I actually made asparagus last night.
What I do:
Chop of the dry ends (about one inch)
Heat saute pan on medium heat.
Douse asparagus with olive oil and salt.
And depending on the amount of asparagus, use about 3-5 cloves of garlic...for more asparagus, use more garlic.
Cover the pan so that it steams in the water that's released from the asparagus as it cooks. I find it delicious myself.
Use fresh garlic as the flavor is 10x better than garlic powder or pre-prepared garlic from a can.
As an add-on to Jeremy's idea - I like to wrap the aspargus in foil with the oil, salt, pepper and garlic (I also add a lemon slice or two) and put it on the BBQ for a few minutes.
Steamed with a bit of cream sauce on top...
Maybe a sprinkle of bacon bits for color...