Steamed asparagus

NOTES

1. Be sure the pot has a lid, or use aluminum foil.

2. Be sure the steamer basket fits into the pot.

3. If the asparagus won't be eaten right away, prepare an ice water bath to plunge the stalks into when they are done.

4. If the asparagus will be added to something like an omelet, plan to undercook them by about a minute.

5. Use asparagus that is about the same thickness for even cooking.


PREPARATION

1. Snap off the bottom of each asparagus stalk by grasping it very near the end and about halfway up the stalk, then bend the stalk until a portion snaps off. (Stalks should be close in thickness.) Set aside.

2. Bring 1 inch of water to boil in the base of a pot in which a steamer can fit. The pot must have a lid, even if the lid is made of aluminum foil.

3. Put asparagus in steamer basket then carefully place steamer basket in pot that has boiling water.

4. Cover the pot and steam the asparagus over medium-high heat until asparagus spears bend slightly when picked up and flesh at cut end yields when squeezed: 4 to 5 minutes for asparagus under 1/2-inch in diameter, 5 to 6 minutes for the jumbo size.

5. Drain and serve asparagus immediately with suggested accompaniments or, if asparagus won't be used right away, plunge them immediately into ice water to stop the cooking process. (You may cover and refrigerate cooled and drained asparagus overnight.)