Wash asparagus, cut off thick ends if/where woody. (Peel if the skin at the end is thicker and old.)

Cut asparagus in smaller pieces (about thirds), then cut those length-wise into quarters or thinner. (Make a julienne, if that tells you anything.)

Wash and finely cut the chile peppers.

Peel the garlic, crush it and chop it up a bit.

Heat up the oil in a pan.

Stir-fry the asparagus.

As the asparagus gets softer, add chile pepper and garlic and fry all together.

Add salt. Serve.