Prep: Preheat oven to 425°F (220°C). Prep your asparagus by rinsing and breaking the woody bottom inch off of each spear. Spread onto a parchment-lined baking sheet.
Flavor: Drizzle asparagus with a tablespoon or so of olive oil and a pinch of salt and pepper. Optionally throw on a few cloves of crushed garlic, lemon juice, and lemon zest.
Roast: Roast for 10 to 15 minutes, or until tips are slightly charred and stalks are tender.
Steamed Asparagus
Prep: Prep asparagus by rinsing and breaking the woody bottom inch off of each spear. You may need to cut the asparagus into pieces to fit in your steamer basket.
Steam: Bring a large pot of water to a boil with a steamer basket fit above it. You can use a wire mesh sieve if you don’t have a steamer basket! Place asparagus in the steamer basket over boiling water. Cover and let cook for about 5 minutes, or until tender.
Microwaved Asparagus
Prep: Prep asparagus by rinsing and breaking the woody bottom inch off of each spear.
Microwave: Place asparagus on a microwave-safe dish and add a few tablespoons of water. Cover tightly with plastic wrap.Microwave on high for 3 minutes, then let sit, still covered, to continue steaming for 3 more minutes.
Blanched Asparagus
Prep: Prep asparagus by rinsing and breaking the woody bottom inch off of each spear. Bring a large pot of water to a boil, adding a pinch of salt to the water for seasoning. Prep an ice bath by combining very cold water and a handful of ice in a large bowl.
Blanch: Plunge asparagus into the boiling water for 3 to 4 minutes, until bright green and tender. Immediately transfer to the ice bath to stop the cooking process.
Sautéed Asparagus
Prep: Prep asparagus by rinsing and breaking the woody bottom inch off of each spear. You may need to cut the asparagus into pieces to fit in your sauté pan.
Sauté: Heat a splash of oil in a large sauté pan over medium/high heat. Add asparagus and cook for 3 to 5 minutes until bright green and tender, jostling the pan often to promote even cooking.