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Techniques for cooking asparagus vary as greatly as do cooks. Here is one that I have found to be unbelievably simple. One needs a deep skillet or shallow pan, preferably the type that can go from stove-top to table. Arrange the stalks in two or three layers, placing the thicker stalks on the bottom and the thinner ones on top. Add enough cold water for a depth of a half-inch above the spears.
Depending on personal preferences, some people like to add a halfteaspoon each of salt and sugar or honey to the cooking water. Bring uncovered to a full, rolling boil and allow to continue boiling 1 to 4 minutes, depending on the size of the stalks. Remove from heat, let stand ' in cooking water* uncovered, at least 8 minutes or until ready to serve.
This method provides certain natural controls. The asparagus continues to cook in the water as it cools. Should the wait be too long and the asparagus gets too cold, return to heat, bring to a boil and serve immediately. Using this method, asparagus will never over
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