Wash the asparagus well and snap off the tough ends. Slice across the spears once, cutting them in half.
Heat a shallow saucepan and put in the ghee, mustard seeds, cumin seeds, and cayenne.
Let the seeds pop then add the asparagus and salt.
Sauté, stirring gently, for 4 to 5 minutes.
Cover, take off the heat, and let the pan sit on the back of the stove for a few minutes.