...is really, really good. It doesn't sound good, and that picture doesn't really convey the deliciousness very well... but trust me on this.
Just olive oil, salt, and pepper. Broil for 4-5 minutes and then roll them around a bit to get the other side, and then broil for another 4-5 minutes until they are just getting brown. If you have a wide variety of diameters of asparagus(fairly common) then you might have to watch the skinny ones so they don't burn up... super thick asparagus(greater than 5/8" diameter is what Cook's said) is probably a no-go, as it won't be tender by the time the outside is a blackened mess. There is really nothing to it, and it's something you can make as you cook your main meal on the stovetop.
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