There are many methods for cooking asparagus to choose from. I suppose in part it depends on how well-cooked you like it, but I much prefer it firm in texture. When I’m able to find really thin stalks of green or white asparagus, I rinse, trim, and wave them under very hot water to soften them slightly. Thicker stalks can be arranged on a serving plate (preferably black so that the nuance of the colour stands out), drizzled with lemon juice and microwaved for 30 to 45 seconds (depending on the thickness of the stalks). They’re very good garnished with gomasio. And there's no pots to wash.