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Asparagus is low-calorie and spiked with vitamins A, B and cup Allow about To Prepare: Break off tough ends as far down as stalks snap easily.
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For spears, tie with string.
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Or, cut each stalk into 1 inch pieces.
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Cooking Spears: In deep, narrow pan or asparagus pot, heat 1 inch salted water to boiling.
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Place asparagus upright in pot.
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Heat to boiling, reduce heat.
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Boil uncovered for 5 minutes.
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Cover and boil 2 to 3 minutes longer.
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Drain.
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Cooking pieces: Cook lower stalk pieces uncovered in 1 inch boiling water for 6 minutes.
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Add tips, cover, and cook until tender, about 1 to 2 minutes.
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Drain.
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Steaming: Place steamer or basket in 1/2 inch water (water should not touch basket).
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Place asparagus in basket.
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Cover tightly and heat to boiling.
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Reduce heat and steam until tender, about 6 minutes.
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Microwave: Cover and nuke asparagus spears or 1 inch pieces and 1/4 cup water in 2 qt casserole on high 4 minutes.
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Turn asparagus over.
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Cover and nuke until tender crisp, about 3 minutes longer.
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Let stand 1 minute and drain.
