Trim hard end from asparagus. Mince garlic. Thinly slice sun-dried tomatoes.

Heat oil in a large skillet over medium heat. Add garlic and tomatoes and cook until fragrant. Do not burn the garlic!

Add asparagus and toss until coated with garlic and tomatoes. Season to taste with salt, pepper, and onion powder.

Add broth. Cover the skillet and cook until the asparagus is bright and still slightly firm. This should take about 7-10 minutes.