Perfect Asparagus

Big or small these asparagus turn out perfect every time. 

I put my asparagus in water as soon as possible and they stay like new for a week or two in the fridge.

Trim the bottoms by letting them snap where they want.  Hold a small handful in one hand and pull on the bottoms one at a time creating a 90* angle and let it snap where it wants. It usually snaps about a fourth of the stalk off the bottom but  some will take up to half. It will snap where it's tender and that's exactly what you want. 

In a large (at least 12" wide), shallow pot (with a lid) add about 1/2" water and 1/2 teaspoon of salt and bring to a boil. Add 1 bunch on asparagus (fat or skinny) and cover. Cook for 7 minutes without lifting the lid. Shake the pot a couple of times to move them around. When they are done use the lid to hold asparagus back and drain the water off.  Drizzle with 1-2 tablespoons of melted butter and dust with salt and pepper. Use as a side, on salads or chopped in a dish. 

Add Asparagus To Your Next Veggie Tray

Trim them as directed above and cut them in half. Place both halves in a ziplock and zip it almost completely leaving about an inch unzipped. Microwave for two minutes. Be careful when removing from microwave. The bag will be very weak and very hot. Open the bag and let the asparagus cool. Asparagus are done and ready for your veggie tray. They will be lightly steamed but crisp and perfect for dip.