How to Cook Asparagus (6 Different Ways)

Trim off the woody tough bottoms of the asparagus, about 1 to 2 inches.
Bring a pot of salted water to a boil and set a bowl filled with ice and water near by.
Drop the asparagus into the boiling water and cook for about 1 to 2 minutes or until bright green and fork tender. Thicker asparagus may take as long as 3 minutes.
Using kitchen tongs, transfer the blanched veggies to the iced water to stop the cooking. After about a minute, drain the asparagus from the iced water. Pat them dry, if necessary.

Trim off the woody tough bottoms of the asparagus, about 1 to 2 inches.  Fill a large pot with about 2 inches of water. The water should be below the steamer basket.
Place steaming basket into the pot and bring the water to a boil over high heat.
Using kitchen tongs, carefully put the asparagus in the steamer (be careful the steam is hot) and cover.
Lower the heat to medium and steam until bright green and fork-tender, about 2 to 4 minutes.
Using kitchen tongs, transfer the blanched veggies to the iced water to stop the cooking. After about a minute, drain the asparagus from the iced water. Pat them dry, if necessary.

Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper or foil.  Trim off the woody tough bottoms of the asparagus, about 1 to 2 inches
Lay the asparagus on the sheet pan and drizzle them with olive oil. Sprinkle with salt and black pepper and toss to coat.
Spread the spears in a single layer and roast until the base of the asparagus can be easily pierced through with a fork, about 10 to 15 minutes for thin asparagus and up to 25 minutes for thicker ones.
Remove from the oven and serve.

Trim off the woody tough bottoms of the asparagus, about 1 to 2 inches, and then cut into 2-inch spears.
Heat a large sauté pan over medium-high heat. Add the butter.
Once the butter is melted, add the asparagus and cook for 3 to 5 minutes or until lightly browned and tender.
Season with salt and pepper.

Set the oven rack to the upper position, about 6-inches away from the upper heating element and line a baking sheet with parchment paper or foil.  Trim off the woody tough bottoms of the asparagus, about 1 to 2 inches.  Set the oven to broil using the high setting, if available.
Place asparagus on a sheet pan and drizzle them with olive oil. Sprinkle with salt and black pepper and toss to coat.
Spread the spears in a single layer and broil until the asparagus are lightly brown on the edges and tender, about 6 to 8 minutes. Times will vary depending on your oven setting.

Trim off the woody tough bottoms of the asparagus, about 1 to 2 inches.
Add the olive oil, water or broth, garlic and butter into a large sauté pan over medium-high heat.
When the butter is melted, add the asparagus and using kitchen tongs, toss to coat.
Cover the pan and cook for about 2-3 minutes or until the asparagus are bright green.
Remove the lid and turn the heat to high. Season with salt and pepper.
Sear the asparagus, tossing them with tongs as needed until the asparagus are lightly browned on some spots, about 3 minutes.

Preheat a grill to medium-high heat.
Trim off the woody tough bottoms of the asparagus, about 1 to 2 inches.  Toss the spears with olive oil, salt and pepper.
Lay the asparagus on the grill in a row. You can use a vegetable basket or foil, if needed.
Grill asparagus until tender, about 5 to 8 minutes, flipping or rolling halfway through. Remove from the grill and serve.
Alternatively, you can use a grill pan if an outside grill is not available.