Using a sharp chef's knife, trim about 1 inch off the ends of your clean asparagus spears.
Place your trimmed asparagus in a large skillet then add enough water just to just barely cover the bottom of the skillet.
Add the pressed garlic and butter/ghee into the skillet.
Bring the liquid from the pan to a boil, then reduce the heat to a low.
Partially cover the pan and allow it to steam-cook for 3-5 minutes, depending on the thickness of your asparagus spears.
Once the asparagus is tender-crisp with a slight crunch to the bite, transfer it to a platter.
Season with flaky salt, freshly ground pepper, and parsley.
Serve with lemon wedges and shaved parmesan cheese, if desired.
Enjoy!