If the asparagus are pencil‐thin, don't bother to peel them.
3/2 pounds of To 2 asparagus, trimmed and peeled (see the illustrations) (see opposite)
Salt
To simmer the asparagus, lay them down in a skillet that can hold the spears without crowding, cover with salted water, cover the skillet, and turn the heat to high. Cook just until the thick part of the stalks can be pierced with a knife.
To steam the asparagus, stand them up in a pot with an inch of salted water on the bottom (it's nice, but hardly essential, to tie them in a bundle first). Cover and turn the heat to high. Cook just until the thick part of the stalks can be pierced with a knife.
To microwave the asparagus, lay them in a microwave‐proof plate or shallow bowl with about 2 tablespoons of salted water; cover with a lid or plastic wrap. Microwave on high for 3 minutes, shake the container, and continue to microwave at 1‐minute intervals, just until the thick part of the stalks can be pierced with a knife.
