How to Cook Asparagus

Ingredients

• Fresh asparagus, trimmed
• Salted water (for steaming, boiling or microwaving)
• Oil or butter (for roasting, pan-searing or grilling)

Method

1. Prepare: snap off the tough woody ends of the stalks with your hands (they break where the woody part begins), or cut them off with a knife, then give the ends a neat trim. If the spears are thick, peel the woody stalks with a vegetable peeler.
2. Steam: hold the asparagus in a steamer basket over steaming water and cook gently until tender. Needs little or no fat.
3. Boil (blanch and shock): place trimmed asparagus in a skillet large enough to hold it without crowding, add salted water to cover by about 1/2 inch, cover and bring to a boil. Cook until just tender, testing frequently. If not serving immediately, drain and plunge into a bowl of ice water to stop the cooking and keep the color bright.
4. Microwave: place asparagus in a microwave-safe dish with 2 tablespoons of water. Cover and microwave on high for about 3 minutes. Stir, and microwave another 2 to 3 minutes until the spears are firm but tender. Drain and cool.
5. Roast: place asparagus in a single layer on a shallow pan and cook in a very hot oven. The heat caramelizes the natural sugars and deepens the flavor, though the spears brown and won't be as plump as steamed.
6. Pan-sear: cook in oil or butter in a skillet. Fast, doesn't heat up the kitchen, and keeps the spears cooked through but still crisp.
7. Grill: lay trimmed, seasoned spears directly across the grates, use a grill basket, or a stovetop grill pan. They're ready in a flash, so don't walk away.