Asparagus is incredibly versatile; prepare it steamed, simmered, roasted, grilled, sautéed or wok-fried.
To prepare the asparagus, rinse asparagus under cool water, then snap or cut off the white part of the end of the stalk (approximately the bottom half-inch).
Simple stovetop prep: In a large saucepan, bring 8 cups water to a boil. Season with 2 tablespoons coarse salt, and add one trimmed bunch of asparagus; boil for approximately three minutes (depending on thickness). Remove with tongs, or drain in a colander, and immediately transfer to ice water to stop the cooking process and to retain vibrant color.
The woody, cut ends are great for flavoring soup stocks.Type your paragraph here.