Preheat the oven to 400°F.
Bring about 6 quarts of water to a boil and add about 2 tablespoons salt (optional). Prepare a bowl of ice water.
Trim the asparagus and boil for 1 minute. Use tongs to remove the asparagus from the hot water; reserve asparagus cooking water. Refresh asparagus in the ice bath for 30 seconds. Use tongs to transfer the asparagus to a colander, drain well, and cut each spear in half crosswise and set aside.
Heat olive oil over medium heat in a 12 to 14 inch sauté pan.
Add the eggplant and cook until golden brown and soft, about 5 minutes. Drain on a paper towel and set aside.