(See Note)

Wash asparagus and cut off the woody stalks (hard ends).

Fill a large bowl with ice and keep it chilled until just before the ice bath.

Bring a pot of generously-salted water to a boil (use a couple inches of water, or enough to submerge the asparagus).

Place asparagus into boiling water and cook for about 3 minutes (just until crisp-tender).

Use tongs to remove from the water and immediately place it in the bowl of ice for about 1 minute (this stops it from cooking further and helps it retain that bright green color).

Pat dry.

Can eat as is, or begin another recipe. You can also freeze from here.

Wash asparagus and cut off the woody stalks (hard ends).

Preheat oven to 400°F and arrange stalks of asparagus on a baking sheet (non-stick or lined with parchment) in a single layer.

Drizzle olive oil over the stalks and sprinkle with salt and pepper.

Roast between 12-20 minutes until tender. It will depend on the thickness and how crispy you want them.

Serve hot.

Wash asparagus and cut off the woody stalks (hard ends).

After blanching (see above), preheat grill (high heat).

Toss in oil, salt, and pepper.

Place on the grill and cook for just 3-5 minutes (or until tender and slightly charred to your liking).

Turn stalks as they cook to make sure all sides get some direct heat for charring.

Serve hot.

Wash asparagus and cut off the woody stalks (hard ends).

Bring a large pot of salted water to a boil.

Add asparagus to boiling water, then reduce heat slightly and simmer 5-7 minutes (or until they become tender).

Remove asparagus, let it cool slightly, then toss in olive oil, salt and pepper, and serve.

Wash asparagus and cut off the woody stalks (hard ends).

Add water to a saucepan or pot and place a steamer basket on top. Bring water to a boil.

Place asparagus in the steamer, cover with a lid, and let it cook for 4-5 minutes.

Remove from pot and season with salt, pepper, and olive oil.

Serve hot.

Note: if you don’t have a steamer basket, place asparagus and a small amount of water in a large skillet, cover, and cook/simmer 4-5 minutes until tender.

Wash asparagus and cut off the woody stalks (hard ends).

Heat oil (or melt butter) in a frying pan/skillet over medium heat.

You can leave stalks whole, or cut them into evenly-sized pieces.

Place asparagus in the skillet and cook 5-7 minutes, gently stirring or rotating stalks a couple of times.

They will turn a bright green as they cook, which will help you see when they’re done.

Season to taste with salt and pepper, and serve.

Wash asparagus and cut off the woody stalks (hard ends).

Turn on oven/broiler to high heat.

Toss asparagus with olive oil, salt and pepper and line up on a baking sheet.

Cook 4-6 minutes, or until crisp-tender and slightly charred.

Serve hot.

Wash asparagus and cut off the woody stalks (hard ends).

Heat Air Fryer to 375°F.

Toss asparagus in olive oil, salt and pepper, then place in Air Fryer basket.

Cook 7-10 minutes.

Serve hot.

Wash asparagus and cut off the woody stalks (hard ends).

Put 1 cup of water into the Instant Pot and place the steaming rack on top.

Place stalks on the rack, lock the lid in place, and cook on high for 1 minute.

Let pressure release before opening and removing asparagus.

Wash asparagus and cut off the woody stalks (hard ends).

Dampen 3-4 paper towels with water and place asparagus on top.

Roll up the paper towels with the bundle of asparagus inside (the damp paper towels create a barrier around the stalks so they can steam inside), and place in a microwave-safe dish.

Microwave on high about 3-4 minutes. Let sit for a minute then carefully remove dish from microwave.

Season with salt and pepper and serve.

Season with olive oil, salt and pepper, and serve.