Soak 1 pound of asparagus spears in cold water for several minutes, swishing gently to remove any sand or grit.
To trim the asparagus, gently bend each spear until the tougher end snaps off. Alternatively, you can trim the ends with a knife. Cut where the color of the stalk becomes a paler shade of green.
- Roasted Asparagus- Heat the oven to 450° F .Toss the prepared asparagus spears with 1 to 2 tablespoons of extra-virgin olive oil and then sprinkle lightly with sea salt and freshly ground black pepper. Arrange the asparagus evenly on a large rimmed baking sheet. Roast for 10 to 15 minutes, occasionally turning, until the asparagus is just tender.
- Steamed Asparagus - Use a large pan with a wire basket. Put an inch or two of water in the pan so it is below the basket. Bring the water to a boil. Put the asparagus in the basket and lower the basket into the pan. Cover the pan, reduce the heat, and steam for about 4 to 6 minutes, or until the asparagus is crisp-tender.
- Boiled Asparagus- Put the asparagus spears in a large skillet or saute pan and cover with water. Add about 1 teaspoon of salt to the water. Bring the water to a simmer on the stovetop. Cover the pan and cook for 4 to 6 minutes or until the asparagus is crisp-tender.
- Cook Asparagus in the Microwave -Arrange the asparagus in a large microwave-safe baking dish. Add a few tablespoons of water to the baking dish. Cover the dish and microwave the asparagus on high for about 3 minutes or until the spears are crisp-tender.
- Grilled Asparagus - Fire up the grill and wrap 3-4 stalks of asparagus in a slice of bacon. Grill until bacon is cooked through.