Bend each spear of asparagus, and the spear will automatically snap where it needs to.
Discard the lower end. With a vegetable peeler, peel off the tough skin of the stalk. Trim off any excess spiky flowers with a knife.
- Stir-Fry 2 cups of 1/2-inch slices in 1 tablespoon of oil for 1 minute, then add 2 tablespoons of liquid, cover and cook 2 to 3 minutes.
- To Microwave: Add 2 tablespoons water to 1 pound spears. Microwave on high for 4 to 7 minutes.
- Boil spears for 7 to 10 minutes.
- Steam spears for 8 to 12 minutes.
- Roast spears at 400°F. for 20 minutes Asparagus is done when the color is bright and vivid and the stalk is tender when pierced with a fork.
Once again, thanks to Marloah 
at http://recipecircus.com .
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