Chop the woody ends off the shoots.
Heat olive oil in large frying pan on medium heat.
Chuck in asparagus and a pinch of salt.
Close lid, sauté for about 5-7 minutes. Shake pan occasionally.
Sprinkle on about a tablespoon of sugar, continue sautéing for 3 minutes until sugar has caramelised.
Add a solid splash of balsamic vinegar, shake, continue cooking with the lid off until the vinegar has almost evaporated (1-2 minutes).
Serve.
