Cooking Methods

Boil

Take a stalk in both hands and bend it, the woody end will snap off. Discard this and trim the ends with a sharp knife for presentation. Bring to the boil a saucepan of water. Add salt to retain the bright green colour. Add the asparagus, return to the boil and reduce the heat to a simmer. Cook for 2-5 minutes until tender.

Grill

Take a stalk in both hands and bend it, the woody end will snap off. Discard this and trim the ends with a sharp knife for presentation. Brush the spears with oil and grill over a medium heat for 4-6 minutes. They should be coloured but still crisp.

Microwave

Take a stalk in both hands and bend it, the woody end will snap off. Discard this and trim the ends with a sharp knife for presentation. Place 1 pound of asparagus in a microwave safe dish with 1/4 cup of water. Cover with plastic wrap and cook on high for 4 minutes. Remove and let stand for 2 minutes before serving.

Steam

Take a stalk in both hands and bend it, the woody end will snap off. Discard this and trim the ends with a sharp knife for presentation. Lay the stalks on a steamer and steam for 5-6 minutes covered until tender.