This is a favorite at our house and something we prepare whenever asparagus is available at a reasonable price. I can’t imagine boiling or steaming asparagus ever again.
pomegranate molasses, optional
Rinse asparagus, and snap to remove tough ends. Drizzle with olive oil; toss to coat. Sprinkle with salt, garlic powder, and cayenne. Grill or cook in a frying pan over high heat. A friend suggested drizzling grilled asparagus with pomegranate molasses. It adds an interesting dimension, and I also enjoy dipping grilled meat into the molasses on my plate.