First, regardless of your method, you’ll always want to break off the ends of the asparagus. A general rule of thumb is to break off the ends as far down as the stalks snap easily. For spears, tie stalks in bundles with string or hold together with band of foil. You can also cut stalks into 1-inch pieces.

To boil:

In saucepan, heat 1 inch of water to boiling. Add asparagus. Heat to boiling; reduce heat to low. Cook uncovered for 6 to 8 minutes or until crisp-tender; drain.

To steam:

In saucepan or skillet, place steamer basket in ½ inch water (water should not touch bottom of basket.) Place asparagus in steamer basket. Cover tightly and heat to boiling; reduce heat to low. Steam for 6 to 8 minutes or until crisp-tender.

To roast:

Heat oven to 425 degrees. Toss spears with 1 tablespoon olive oil and season as desired. Place asparagus in baking pan. Roast for 10 to 12 minutes. For a kicked-up roasted asparagus recipe, try our four-star Roasted Parmesan Asparagus.