Asparagus loses flavor, color, and nutrients when overcooked. Here are some of the best ways to prepare and cook it.

Difficulty Level: Easy      Time Required: 15 minutes

1. Soak the asparagus in cold water for several minutes. Swish it to remove dirt and grit.
2. Bend each stalk gently until the tough, woody end snaps off. You may cut the ends off with a sharp knife.
3. Discard the ends or set aside.
4. If the asparagus is particularly tough or old, remove the skin from the stalk with a vegetable peeler.
5. To boil, tie the asparagus in bundles (this makes them easy to remove all at once) and immerse in boiling, salted water. Blanch for about 10 minutes, or just until tender. Remove bundles immediately, remove strings, and keep warm.
6. If using an asparagus cooker or tall pot, tie and stand the asparagus upright with the spears above water, then cover and cook just until the stalks are tender but still firm.
7. To microwave, arrange the spears in a round baking dish with the tips toward the center. Add 2 tablespoons of water. Cover and cook on HIGH (100% power) for 8 minutes or until crisp-tender, rotating the dish a half turn after about 4 minutes.
   

1. If using asparagus in a cold dish, plunge into cold water immediately after cooking.
2. Freeze the discarded stems for future use. They can be cooked and pureed for sauces and soups, or used to flavor stock.
3. Avoid cooking asparagus in an iron pot. Asparagus contains tannins which react on contact with iron, altering the vegetable's color.
   

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