This is the most fundamental way of cooking asparagus. I learned this from my wife, and as long as I pay attention, it has never failed me. It yields moist, perfectly textured asparagus, tender without being the least mushy, slippery, or thready/stringy on the outside. This also works for asparagus that has been cut into smaller pieces.
INGREDIENTS:
1 bunch asparagus (or however much you want), bottoms snapped, or ends sliced off and peeled couple inches up from the bottom.
Water
A pan with a snug lid, big enough to hold the asparagus without having to stack them more than 2-3 high
METHOD:
Place asparagus into the pan. Add enough water to come halfway or a bit more up the asparagus. Put the top on and bring the asparagus to a boil. As soon as it boils, pour off all the water, return the lid to the pan, and allow asparagus to steam 2½ minutes for skinny spears, 3 minutes for average to large spears.
Serve as you like.
Yield: As much as you like
Source: Chef Andrew E Cohen, who learned it from his wife.
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