| 1 | Asparagus is low-calorie and spiked with vitamins a &b c. allow about to prepare: break off tough ends as far down as stalks snap easily. |
| 2 | For spears, tie with string. |
| 3 | Or, cut each stalk into 1 inch pieces. |
| 4 | Cooking spears: in deep, narrow pan or asparagus pot, heat 1" salted water to boiling. |
| 5 | Place asparagus upright in pot. |
| 6 | Heat to boiling, reduce heat. |
| 7 | Boil uncovered for 5 minutes. |
| 8 | Cover and boil 2-3 minutes longer. |
| 9 | Drain. |
| 10 | Cooking pieces: cook lower stalk pieces uncovered in 1" boiling water for 6 minutes. |
| 11 | Add tips, cover, and cook until tender, about 1-2 minutes. |
| 12 | Drain. |
| 13 | Steaming: place steamer or basket in ? water (water should not touch basket). |
| 14 | Place asparagus in basket. |
| 15 | Cover tightly and heat to boiling. |
| 16 | Reduce heat and steam until tender, about 6 minutes. |
| 17 | Microwave: cover and nuke asparagus spears or 1" pieces and ?c water in 2 qt casserole on high 4 minutes. |
| 18 | Turn asparagus over. |
| 19 | Cover and nuke until tender crisp, about 3 minutes longer. |
| 20 | Let stand 1 minute and drain |
