Break off the woody bit of the stem by gently bending the spear until it snaps. (Compost the woody end). Then I either steam it for approx 5 mins, gently boil it for a couple of mins or you could even drop it onto a very hot griddle with a little butter and turn it several times. As it cooks you will get some niced caramelised bits of stem.
Don't burn it.
Don't let it over cook if boiling or steaming and dress it with butter to serve.
I even add it into chicken risotto chopped up, near the end of cooking so it doesn't go mushy.