Asparagus, the Easy Way

Preparation info

  • Makes


    • Difficulty


Appears in

Get in There and Cook: A Master Class for the Starter Chef

Get in There and Cook

By Richard Sax

Published 1997

  • About

Forget all those complicated directions for using asparagus steamers and for tying asparagus into bundles. The best way is also the easiest. Here’s how.


  • 1 pound asparagus
  • Salt, to taste
  • Lemon wedges, for serving


    1. Bring a wide skillet of water to a rolling boil.
    2. Meanwhile, trim off the woody bottoms of the asparagus stalks with one swipe of a chef’s knife. With a vegetable peeler, carefully peel a thin layer from the bottom halves of the stalks. Be careful not to take off too much.
    3. Salt the boiling water, then drop in the asparagus. (If they vary in size, add the thickest stalks first; cook for 1 or 2 minutes and then add the rest.) Boil, uncovered, just until crisp-tender, 3 or 4 minutes. With tongs, transfer the asparagus to a paper towel-lined plate to drain. That’s it. Serve with lemon wedges.