I came up with this way of cooking our fresh asparagus about 10 years ago when we started growing our own asparagus. Much more flavorful way than just boiling or steaming.
We used to pick wild asparagus before we started growing our own.
You will need a broiling pan or some sort of flat pan with slight lip on it. I use my little pan that came with my countertop oven, as that is the oven I use to cook this in.
Trim asparagus: Start from the bottom of stalk & in about 1 1/2" lengths, snap the asparagus, like green beans. Usually the first snap will be tough & stringy. When asparagus starts to make a crisp snap, you are in the keepable part. Throw tough part away. If you try to snap the first piece from the bottom of stem & it has no give or won't snap, keep trying up the stalk until it does & that's where you want to start keeping the stalk.
Or you can try cutting with knife & when it makes a cut & has no resistence with the knife, that's wher it starts being good.
Place on broiler pan & spread out evenly. I stack mine up 1 1/2" & it's fine. If using mushrooms also, add now.
On top of asparagus, sliver onions all over it. Drizzle with about 2 T. olive oil. Sprinkle with Chicken seasoning.
Place in preheated oven & bake for about 20 minutes. I do mine in my countertop oven for 2 people. If you cook more asparagus, cook somewhat longer.
Peggi's Note: You can also do this on the grill. Just put in same pan & place on hot grill until done.