Directions

1. Boiling:
2. 1. Add 1 inch of water (and 1/4 teaspoon salt if desired) to a large skillet (about 10-inch size). Cover and heat to boiling over high heat. Add asparagus spears. Cover and heat to boiling again.
3. 2. Once water is boiling, reduce heat just enough so water bubbles gently. Cook covered 8 to 12 minutes or until crisp-tender when pierced with a fork.
4. 3. Thinner, young asparagus will cook more quickly than the more mature, thicker stalks. Lift asparagus from water with tongs, allowing extra water to drip off.
5. Steaming:
6. 4. Place a steamer basket in 1/2 inch of water in a skillet or saucepan. The water should not touch the bottom of the basket. Place asparagus spears in basket.
7. 5. Cover tightly and heat to boiling over high heat. Once water is boiling, reduce heat to low. Steam covered 6 to 8 minutes or until crisp-tender when pierced with a fork.
8. Microwaving:
9. 6. Place asparagus spears and 1/4 cup water in an 8-inch square microwavable dish. Cover with plastic wrap, folding back 2-inch edge to vent.
10. 7. Microwave on High 6 to 9 minutes, rotating dish 1/2 turn after 3 minutes, until crisp-tender when pierced with a fork. Let stand covered 1 minute; drain in a strainer.