Steaming: One of the best ways to cook asparagus is to steam it upright in a small amount of water; this way, the delicate tips of the stalks will cook at the same rate as the thick bottoms. Use a tall, lidded pot, or a double boiler (invert the upper portion over the lower). There are also special asparagus cookers designed for this purpose. Or, you can lay the stalks flat in a collapsible vegetable steamer placed in a large skillet.
To handle the asparagus easily, tie the spears into bundles of 10 with kitchen string. Add 2" of water to the pot, bring to a rapid boil, then cover. (You can add a clove of garlic, a slice of onion, or a lemon wedge to the water.) Cooking time: five to eight minutes, depending on the thickness of the spears.

On the barbecue: My personal favourite. Wash and trim the spears as usual then place on a piece of tin foil. Drizzle with olive oil and add salt and pepper to taste. Wrap foil into a parcel around the 'gus then cook for around 10 mins.

Stir-frying: Cut the spears into 1" to 2" pieces for stir-frying. For an attractive look, cut the asparagus pieces on the diagonal. Cooking time: three to five minutes.

Boiling: Bring about 1" of water to a rapid boil in a large skillet; drop in the asparagus, adding the thickest stalks first and letting them cook for a minute before adding the rest. Quickly bring to a second boil and cook, uncovered. Cooking time: three to five minutes, depending on thickness.

Microwaving: Arrange a pound of spears in an oblong microwavable dish, with the tips pointing toward the centre. Add 1/4 cup of water and cover. Rotate the dish halfway through the cooking time. Cooking time: five to seven minutes.

Roasting: Trim the stalks, then place them in a baking dish and lightly drizzle with a small amount of olive oil. Roast them uncovered at 500°F. Cooking time: eight to 10 minutes.