I like to take asparagus spears, as thin as possible, and cut off some of the bottoms. I brush on some olive oil and then sprinkle with dry basil, thyme, ground black pepper, salt etc... then I heat my grill pan to high and lay them across so they get grill marks. They cook rapidly so I watch over them and remove with tongs. (The oil will smoke a bit so keep the fan on.) This is easy and delicious, almost tapa-like.
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I often brown a clove or two of chopped garlic in a skillet, then add the raw spinach, which will cook rapidly. When it is done I just put a bit of soy sauce in it and serve immediately. Both these vegetable dishes are quick and easy. Much better than boiled asparagus or steamed spinach.
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