Carrots and Asparagus with Shredded Chicken

I haven't tasted asparagus in my entire life, so when we went to the grocery, I grabbed a packet of it.

When it was to time to cook it, a problem came up. I don't know how to cook the said asparagus. Will I blanch it? Saute? Boil? Deep fry? Or will it just be an accent piece in the dinner table? But then the reason why I spent $1.75 for it is because I wanted to know how it'd taste.

So I thought of blanching it and later mix it with the carrots and chicken in the wok.

Saute slices of a native red onion in 1 tbsp butter. Add the shredded chicken when onion becomes translucent. Add 2 tbsps. of oyster sauce, 1 tbsp. of dark soy sauce, a pinch of salt and pepper. Let it simmer for 5 minutes. Add a cup of water, and let it simmer. Place the carrots and cook it. Salt and pepper to taste when it boils. Then add a mixture of 1 tbsp. of flour and half a cup of water into the wok. Mix it, until the sauce thickens. Add the blanch asparagus. Additional salt and pepper to taste.