Makes: 4 servings
Time: 15 minutes
Here are five of the most common ways to cook asparagus, with very little prep involved.
Whichever method you use, cook just until the thick part of the stalks can be pierced with a knife. Serve hot, or refrigerate to serve later (see “4 Classic Ways to Serve Cooked Asparagus,” page 170).
To boil Lay the asparagus in a skillet that can hold the spears without crowding, cover with salted water, cover the skillet, and turn the heat to high.
To steam Stand them up in a pot in an inch of salted water; it’s nice, but hardly essential, to tie them in a bundle first. Cover and turn the heat to high.
To microwave Lay them in a microwave-safe plate or shallow bowl with about 2 tablespoons salted water; cover with a lid. Microwave on high for 3 minutes, shake the container, and continue to microwave at 1-minute intervals.
To roast Heat the oven to 450°F. Toss the asparagus in a roasting pan with a tablespoon or 2 oil and sprinkle with salt. Roast, turning the spears once or twice, for 10 to 15 minutes.
To grill or broil Prepare a charcoal or gas grill for medium-high direct heat or turn on the broiler for medium-high heat; adjust the rack to about 4 inches from the heat source. Toss the asparagus with a tablespoon or 2 oil and sprinkle with salt. Position on the grill perpendicular to the grates in a single layer; close the lid and grill, turning the spears once or twice, for 5 to 10 minutes. Or lay out on a broiler pan in a single layer and broil, turning once, about the same amount of time.