COOKING UTENSILS NEEDED
Steamer or Large Frying Pan with a cover
1 cup water
1 tsp. salt
Wash and prepare asparagus by cutting off 1 or 2 inches of the stem. On large or thick asparagus, peel the lower half with a vegetable peeler.
Add one inch of water to the bottom of a pan and bring to a boil. Add salt. Carefully add asparagus. Cook until fork tender.
Serving suggestion: serve with Hollandaise sauce or butter.
Kitchen Tip: Grow your own. Look for asparagus bunches that are firm, straight, and brightly colored. Make sure the feathery tips are tightly closed. Store them in the refrigerator in a plastic bag or standing upright in a container with 1 inch of water at the bottom. Use them within 2–3 days. You can also blanch and freeze fresh asparagus for up to 8 months.