Boiled Asparagus: Add salted water to a large pot, add asparagus to the boiling water, cook until bright green and tender, 1 to 3 minutes, shock in an ice water bath to stop the cooking process if not eating right away.

Steamed Asparagus: Place the asparagus in the steamer basket and cover, cook on high heat, once steam forms cook until bright green and fork-tender, 2 to 4 minutes.

Roasted Asparagus:Coat the asparagus with olive oil, salt, and pepper, cook on a sheet pan at 400°F, Broil for about 10 minutes, shaking the pan halfway through, the tips should be browned and spear tender.

Sauteed Asparagus: Cut asparagus into 2-inch pieces, sauté the spears over high heat in a sauté pan with oil or butter, sauté until lightly browned and tender, 3 to 5 minutes, season with salt and pepper.

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