To get tender asparagus, you'll want to either boil it or steam it. Asparagus can also be roasted.
• Wash fresh asparagus spears in cold water. This keeps them crisp, and helps to wash away any remaining soil or sand off the tips.
• Take a sharp knife, and cut about an inch off the bottom of each asparagus spear. If you have thick stalks, peel about halfway up their bottoms.
• TO BOIL: Boil the asparagus in about an inch of salted water for 3 to 5 minutes. Boil in a skillet, as pots frequently aren't wide enough.
• TO STEAM: Steam the asparagus in either spears or pieces for about 3 minutes. If your steamer isn't wide enough to accomodate the spears, steam them upright.
• TO ROAST: Preheat your oven to about 500 Degrees F. Place the asparagus on a baking sheet, and let them roast for 3 to 5 minutes (Or until they're tender.)
• TO STIR-FRY: Cut the asparagus spears into 2-inch segments. Stir-fry in a large pan with olive oil and a touch of garlic.
Once cooked, place on a serving dish. Spray some fresh lemon juice on top, or top with butter. Serve alone, with slices of fresh lemon, sautéed mushrooms, or sautéed onions. Season to taste with a bit of black pepper, or garlic salt.