Boiling

Select a deep, narrow pan in which the asparagus stalks can stand upright, and pour in boiling water to just under the tips; in this way, the stalks can cook in water and the tender heads can cook in steam. Simmer gently-about 10 to 15 minutes from the time the water comes to a boil again after immersion is just about right. Slender stalks will take less time.