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Techniques for cooking this vegetable vary as greatly as do cooks. Here is one that I have found to be unbelieveably simple. One needs a deep skillet or shallow pan, preferably the type that can go from stove-top to table. Arrange the stalks in 2 or 3 layers, placing the thinner ones on top. Add enough cold water for a depth of 1/2 inch above the spears.
Alternatively, one can microwave asparagus by placing it in a baking dish with 1/4 cup water, covering tightly, and cooking on high (100 percent) for 2 or 3 minutes, turning over during cooking.
Two important things to remember are 1) do not overcook and 2) do not cover when cooking this wonderful vegetable.
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