1 1/2 to 2 lbs. asparagus
1 tbsp. salad oil
Dash pepper

Snap off woody base of stalk at "breaking point" where tender part begins. Slice on extreme bias so slices are about 1/4 inch thick and 1 1/2 inches long on bias. Heat oil in large skillet. Add asparagus slices and dash of pepper. Cover. Shake pan over high heat (like popping corn) just until tender. This takes only 4 to 5 minutes. Don't overcook!