Technique: Cooking Asparagus

Ideally, asparagus should be prepped and cooked the same day it's purchased, but it can be stored in a plastic bag and refrigerated for three to four days. While different types of asparagus vary little in taste, they do vary in size, which affects usage: If you're stir-frying, use pencil-thin asparagus for easier cooking; for grilling, try the jumbo variety.

To boil: Bring 1 inch salted water to a boil in a large skillet. Add asparagus in one layer. Cook until tender, about 5 minutes for medium and 7 minutes for jumbo. Drain, and transfer to a serving platter. Sprinkle with salt and pepper, and top with a pat of butter.

To steam: Bring 1 inch salted water to a boil in the bottom of an asparagus steamer. Place asparagus, stem side down, in basket. Steam until tender, about 5 minutes for medium and 7 minutes for jumbo. Remove from steamer, and transfer to a serving platter. Sprinkle with salt and pepper, and top with a pat of butter.