Generally, a pound of asparagus has 12 to 15 spears and serves 2 to 4 people. Trim about 1 inch from the butt ends, and cook asparagus until barely fork tender (tender crisp). Do not overcook; asparagus will absorb water and break down.

To serve, lift asparagus onto a double thickness of paper toweling to drain excess water, then transfer to a warm serving platter. Let cool to room temperature if not serving hot. Once cooked, refrigerate asparagus for no more than two days.

Cooking options:

• Steam: Place whole trimmed asparagus on a steamer rack in a large saucepan over (not in) boiling water. Cover and steam from 4 to 8 minutes.
• Microwave: Arrange whole trimmed asparagus in a glass baking dish with tips overlapping in center. Add 2 to 4 tablespoons water. Cover dish with plastic wrap, turning back one corner to vent steam. Microwave at High power from 3 to 6 minutes, then let stand from 3 to 5 minutes more.
• Grilling: Brush spears (blanched if jumbo size) with olive oil and place directly on the grill. Cook, turning several times, from 3 to 6 minutes.