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1. Snap off the tough ends of the asparagus and discard. Wash the asparagus thoroughly. If large stalks of asparagus are used, it may be wise to trim the lower scales off to aid in the removal of gritty dirt.
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2. Put the tips of the asparagus together evenly and, with a sharp knife, cut off any parts extendingbeyond6 inches. Cut these trimmings into 1-inch pieces.
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3. Place them in a covered casserole with the water and butter. Cook in the microwave oven for 2 to 3 minutes, depending upon their toughness.
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4. Add the remaining asparagus, putting the butt ends toward the outer edges of the baking dish. Cover and cook just short of tenderness. (This should take about 6 minutes.)
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5. In an 8-inch by 8-inch casserole, arrange the cut pieces of asparagus in a strip across the middle of the dish. Put ½ of the spears in a layer over this, keeping the butt ends against the edge of the dish and the tips across the strip of cut pieces.
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6. Sprinkle on 1/3 of the Swiss cheese. Put the other half of the asparagus in a second layer with the butt ends against the opposite side of the dish and the tips toward the center. Sprinkle on the second 1/3 of the Swiss cheese.
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7. Pour on the tomato sauce, covering the asparagus as evenly as possible. Sprinkle on the remaining cheese, then salt and pepper. Cook, covered, in the microwave oven 3 minutes more.
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