EASY and quick to prepare. (What the folks selling those "asparagus steamers" don't want you to know.)
Preheat oven to 375 F. Snap off tough part of stems.
Arrange asparagus (preferably in single layer) in shallow ovenproof casserole.
(Hint: Snap a couple of the stems, notice where it snaps, and then chop all the rest at the same place at once with knife.
Freeze trimmings in ziploc bag for later use when making stock.)
Sprinkle with olive oil and freshly ground black pepper.
Shake to distribute oil, cook uncovered in casserole 10 minutes, shake,
cook another 10 minutes or so, until done to preference (al dente or limp).
Serve hot, room temperature, or chilled (your preference). A delicious side dish!
Refrigerate leftovers for later.