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uct, cook asparagus by boiling the stalks and steaming the tips.
To do this, tie the stalk with string into either one large bundle or several serving-size bundles. Stand the asparagus upright in a deep saucepan and cover just the stalks with boiling water. Invert another saucepan over the asparagus and cook until tender-crisp.
To store fresh asparagus for a few days before cooking, cut a thin slice from the base of each stalk and stand stalks upright in a vase-like container holding about one inch of water. Cover the exposed asparagus loosely with plastic wrap and refrig
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