The queen of spring

The California Asparagus Commission says a pound of asparagus has 12 to 15 spears and serves two to four people. Keep that in mind as you serve the “queen of spring” to your friends and family.

Trim about 1 inch from the butt ends, and cook asparagus until barely fork tender (tender crisp). Do not overcook; asparagus will absorb water and break down.

To serve, lift asparagus onto a double thickness of paper toweling to drain excess water, then transfer to a warm serving platter. Let cool to room temperature if not serving hot. Once cooked, refrigerate asparagus for no more than two days.

Blanch or boil: In a frying pan large enough to hold asparagus in one layer, bring about 3 inches of water to a boil. Stir in 1 tablespoon salt. Add asparagus. Cook at a medium boil until fork tender, 2 to 5 minutes, depending on thickness. Drain on paper towel; cool.

Steam: Place whole trimmed asparagus on a steamer rack in a large saucepan over (not in) boiling water. Cover and steam for 4 to 8 minutes.

Microwave: Arrange whole trimmed asparagus in a glass baking dish with tips overlapping in center. Add 2 to 4 tablespoons water. Cover dish with plastic wrap, turning back one corner to vent steam. Microwave at high power for 3 to 6 minutes, then let stand 3 to 5 minutes more.

Stir-fry: Cut asparagus spears at an angle into 1-inch lengths. Stir-fry in hot oil or butter, stirring constantly for 3 to 7 minutes.

Grill: Brush spears (blanched if jumbo size) with olive oil and place directly on the grill. Cook, turning several times, for 3 to 6 minutes.