Ingredients:

  • 1 pound (450g) fresh asparagus, rinsed
  • 1 teaspoon salt (or to taste)
  • 4 cups (950ml) water
  • Optional: 1 tablespoon olive oil or butter
  • Optional: Lemon wedges, for serving
  • Optional: Freshly ground black pepper, for serving

Instructions:

  1. Snap off the tough ends of the asparagus spears. Optionally, peel the lower third of thicker spears.
  2. Bring 4 cups (950 ml) of water to a rolling boil in a large pot. Add 1 teaspoon of salt.
  3. Gently add the asparagus to the boiling water.
  4. Cook for 3-7 minutes, depending on the thickness of the spears. Test for doneness by piercing a spear with a fork – it should be tender-crisp (slightly resistant, not mushy).
  5. If desired, immediately transfer the asparagus to an ice bath to stop the cooking process and preserve its vibrant green colour. Let it sit for 1-2 minutes.
  6. Drain the asparagus well. If an ice bath was used, drain very well, pat dry. Toss with olive oil or butter (optional), season with pepper, and serve with lemon wedges.