Cooked Asparagus


  • 1/2 to 1 pound pencil-thin asparagus spears, tough woody ends removed, and spears trimmed to an even length


  • Bring a large saucepan of salted water to a boil. Add the asparagus and cook until just tender, 1 to 2 minutes, depending upon their thickness. Transfer with tongs to an ice bath to refresh. Remove from the water and pat dry. Set aside.