Thick asparagus often has a slightly woodier stem, which you may want to peel before cooking. To peel an asparagus, just take a vegetable peeler and lightly stroke it from the middle of the asparagus to the base. Thin asparagus is a good choice for use in salads or stir fries.
If you don’t have the time to break each spear, place the bunch of asparagus on a cutting board and chop off about 2 inches (5. 1 cm) from the bottom of the spears. If you choose to peel the asparagus, just chop about 1 inch (2. 5 cm) off of the ends.
Boil a large pot of water and 2 teaspoons of salt. Place the asparagus in the water and let it cook for 2½ - 5 minutes. Test an asparagus spear for doneness - it should still be crispy, not limp. If you wish, plunge the asparagus in a bowl of ice water to cool it down. [1] X Research source
Place about 1 inch (2. 5 cm) of water in a saucepan, and place a steamer basket in the pan. Heat the water to a boil. Break the asparagus into lengths that easily fit in the steamer. Place the asparagus into the basket, cover and steam for 5 to 7 minutes, until they’re bright green and still crisp.
Place a few inches of water and 2 teaspoons salt in a saucepan. Bring the water to a full boil. Place the asparagus spears in the boiling water. Once the water returns to a boil, cook for 5 minutes. If you wish, use a microwave-safe cooking dish to boil asparagus in the microwave. Fill the cooking dish with ¼ cup water, then add the spears and place the lid on the dish. Cook the asparagus on your microwave oven’s high power setting for 3 minutes, then open the door and stir. Finish cooking until the spears are just barely tender, about 3 to 4 more minutes.
If you’re making a stir fry, add other vegetables to the pan at the same time. Carrots, onions, green peppers, and mushrooms are all delicious served in a stir fry with asparagus.
If you’d like to ensure the spears get evenly coated, you can toss them with the olive oil in a bowl, then arrange them on the baking sheet.
