My wonderful sister-in-law introduced us to our all time favorite way to cook asparagus. . . roasted in the oven. I'm telling you it's really delicious. Even my little ones gobble it right up.
First you take each asparagus sprig, grab it lightly with both hands (with a space in between your hands) and snap it. If you leave ample space and don't snap it too hard it will naturally break where the hard part starts, leaving you with the easy-to-chew tops. I learned this from Rachel Ray's show and was thrilled to finally solve the mystery of "where do you cut off the end". Now there are never those hard bits you have to leave on your plate.
Next you lie the asparagus on a baking sheet. Drizzle generously with olive oil, and a little salt and pepper. Roll them around and space them out evenly. Bake them at 375F for about 10-15 minutes until they look bright green and scrumptious, but not too wilty.