Ways to tell is from its appearance: somewhat plum and the color at the stem is similar to the rest of the shoot (ie. not different such as too pinkish or other)

Well if you are able to find a grocery store who carry those succulent asparagus (we happened to find one: Sam’s Wholesale Club, given you still know how to look for the right signs)

The ingredients:

asparagus
garlic
garlic salt
white pepper
black pepper
sesame oil
bagel seasoning
olive oil

First, cut off just a small part off the stem end of each asparagus shoots and presoak your asparagus (for about 30 mins or so prior to cooking).
After presoaking, start to rinse and wash the asparagus: vibrantly shaking the asparagus bunch back and forth with cold water with a washing basin.
We do this to wash off the excess sands and dirt off the asparagus.
You may rinse and change the water for couple time if not more to rinse off those sand as much as possible (given some asparagus has more sands than other depending on the source: lucky for us our asparagus is pretty clean not feeling any sand when we wash them)

Once it finished simmering, you can start by adding your olive oil for grease, garlic (prepared and crushed), white pepper, black pepper, garlic salt, and sesame oil then stir to finish