Wash asparagus spears and trim woody ends off. Discard.
Dry asparagus well with paper towels.
Cut asparagus into 3-inch pieces.
Using a skillet large enough to hold all of the asparagus in a single layer, heat the olive oil over medium-high heat.
Stir to coat the asparagus pieces completely with the oil.
ook, stirring occasionally, until there is no water in the pan, and the asparagus is browned and tender when pierced with a fork, about 6 minutes.
Turn heat down to medium if asparagus is browning too fast.
Drizzle maple syrup evenly over asparagus.
Stir to coat all the asparagus spears.
Stir to coat all the asparagus spears.
Stir until butter is melted and the salt starts to form a crust.
The maple glaze adds sweetness but it is salt that is the key to this asparagus recipe. It enhances the maple flavor, provides amazing crunch and the syrup becomes a candy like coating.
