Asparagus is one of those vegetables that you can
cook a hundred different ways. I doubt I'll try all
hundred. Any I do make will be right here, starting with
the most simple and foolproof one I have found, which
Get your vegetable steamer going while you prepare the
asparagus. Snap off the tough ends, then cut or snap
each stalk into three pieces - two stem segments and
the tip. Keep the two kinds of pieces separate. When
the steamer is ready, put in the stems. Steam them for
seven or so minutes, until they are just beginning to
soften. Then put in the tips, and steam for another
five minutes or so, until they reach the desired tenderness. Serve with melted butter with a
few drops of lemon mixed in.
Heat a small amount of oil in a large pan or wok. Snap
or cut the stalks according to the above instructions.
Put the stems in the pan and stir them around to coat
them evenly with the oil. Cover and cook, stirring every
few minutes to prevent burning. When the stems are beginning
to soften - about 10 minutes - add in the tips, and
stir-fry them another 5 minutes. Then add a half cup
of hot water stir, and simmer for 5 minutes. Pour off
the liquid and serve.