This is a simple and classic way to cook asparagus when the ones you can find are fresh and thick. I both trim and peel them, to make the entire stalk tender and edible, but you can definitely skip the peeling step. I like pan-frying the asparagus until just slightly brown and still firm—sort of like “al dente”—as they will continue to cook and soften as they cool. The garnish of hard-boiled eggs and capers is a tried-and-true combination that also works in other recipes—try it on avocado toast, smoked salmon canapes, or potatoes. I avoid the popular addition of minced onion or shallot, as their strong flavor and aroma, while perfect in so many other dishes, will overpower the delicate asparagus in this one. I love serving this at an elegant spring lunch with smoked salmon and blinis, or at a picnic with other finger foods, such as sliders …