This is an easy classic to just throw together quickly with whatever you have on hand, but if you need a guide, here's Smitten Kitchen's recipe, based on Jaques Pepin's. Works equally well without the croutons.
Ingredients:
1 pound large, thick, firm asparagus, lower third of the stalks peeled with a vegetable peeler or snapped off
1/4 cup good olive oil
4 ounces chorizo, cut into 3/4-inch pieces
1 1/2 cups 3/4-inch bread cubes , preferably from a baguette or country bread loaf, or croutons
1/4 cup whole or sliced almonds
1 cup cooked beans (optional)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cut each asparagus stalk into 3 or 4 pieces.
Heat the oil in a large skillet until very hot.
Add all the ingredients except the beans, if using, and salt and pepper.
Cover and sauté over high heat for 5 to 6 minutes (thinner asparagus might be done sooner), tossing or stirring the mixture a few times, so it browns and cooks on all sides.
Add the beans, if using, and salt and pepper, toss again, and serve
