Add the oil to the skillet before placing it on the stove. Heat the oil over medium-high heat for one to two minutes.  You can also use butter or another type of vegetable oil in place of the olive oil. Use a wok, if you have one available. A frying pan with low sides is better than one with tall sides. Dump the asparagus into the pan, adding the pieces slowly to prevent the oil from splashing on you. Cook, stirring constantly, for roughly 3 to 5 minutes.  Use a heat-resistant flat spatula to stir the pieces of asparagus. It is important to stir the asparagus to prevent the pieces from burning and sticking to the bottom of the pan. The asparagus should be tender-crisp when done. Stick a fork into the largest, thickest piece. If it goes through, the asparagus is ready. Do not allow the pieces to become soggy, however. with salt during the final minute. Sprinkle the pieces with salt and continue stirring to distribute the seasoning evenly. Turn the heat off and transfer the asparagus to a serving dish.  Use a slotted spatula or slotted serving spoon to drain away excess oil as you transfer the asparagus. Alternatively, drain the oil by pouring the contents of the pan into a colander. If you do not have a colander, hold the lid of the pan over the pan itself, leaving a small gap on one side. Pour the oil through that gap and into a sink.

TL;DR in Chinese:
将橄榄油在一个大煎锅加热。 加入芦笋。 在最后一分钟用盐调味。 起锅即成。