Asparagus

Trim off the tough bottoms of the asparagus, about 1 to 2 inches.
In a large pot add water and salt. Bring water to a boil, and then add the asparagus.
Cook asparagus until bright green and fork tender, about 1 to 3 minutes.
If not eating right away, transfer asparagus to an ice water bath to stop the cooking process. Reheat when ready to use and season before serving.

Trim off the tough bottoms of the asparagus, about 1 to 2 inches.
Add enough water to the bottom of a pot so that it does not rise above the steamer basket. Place steaming basket into the pot and then the asparagus. Cover and heat on high, water should be steaming.
Once the steam builds, cook the asparagus until bright green and fork-tender, about 2 to 4 minutes.
If not eating right away, transfer steamed asparagus to an ice water bath to stop the cooking process. Reheat when ready to use and season before serving.

Set the oven rack in the center position. Preheat to 400°F (204ºC).
Trim off the tough bottoms of the asparagus, about 1 to 2 inches.
Place asparagus on a sheet tray, coat with olive oil, and season with salt and pepper. Line tray with foil for easier clean up.
Roast for 5 minutes, and then shake the pan a few times.
Roast another 3 to 5 minutes, until the asparagus are browned on the edges and tender.

Trim off the tough bottoms of the asparagus, and then cut into 2-inch spears.
Heat a large saute pan over medium-high heat, alternatively, use a wok if stir-frying.
Once hot, add the olive oil or butter.
Add in the asparagus spears and saute until tender and lightly browned, 3 to 5 minutes.
Season with salt and pepper.

Set the oven rack to the upper position, about 6-inches away from the upper heating element.
Trim off the tough bottoms of the asparagus, about 1 to 2 inches.
Set oven to broil, use the high setting if that’s an option.
Place asparagus on a sheet tray, coat with olive oil, and season with salt and pepper. Line tray with foil for easier clean up.
Broil until the asparagus are lightly browned on the edges and tender, 8 to 10 minutes.

Trim off the tough bottoms of the asparagus, about 1 to 2 inches.
Heat a large saute pan over medium-high heat.
Add the olive oil and butter, once the butter is melted add in the asparagus.
Use tongs to coat the asparagus in the oil and butter.
Cover and cook until the asparagus are bright green and crisp, 3 minutes.
Remove cover and turn heat to high. Season with salt and pepper.
Sear the asparagus, moving with tongs as needed until browned on the outside, 3 to 5 minutes.

Press the Pressure Cook/Manual button or dial. Then press the +/- button or dial to select 1 minute. Select 0 minutes for thinner asparagus*, or for crisper results.
Add the asparagus, laying half in the pot, and the other half cross-ways over the first layer. You don't need a steamer rack, it is optional.
Close the lid and set the steam release knob to the Sealing position. The pot will take a few minutes to come to pressure.
As soon as the cooking cycle is finished, turn the steam release knob to the Venting position. When the pin in the lid drops back down, open the lid.
Use tongs to gently take the asparagus out of the pot onto a plate.

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