the tough end of the stalk will break off, leaving the tender part of the stalk and tip.
pour ½ inch of water into a large skillet and season well with salt. add asparagus and bring to a boil over high heat. cook until tender but not mushy, 2 to 5 minutes, depending on the thickness. rotate the stalks from top to bottom once or twice as they cook.
drain asparagus thoroughly and put it on a warm platter.
add butter and pecans to a skillet and cook over medium-low heat until butter has stopped foaming and turned a light nut brown and pecans are lightly toasted, about 4 minutes. stir pecans as 