To clean asparagus, scrape off the paperlike scales on the side of spears and snap off the woody fiber ends at the bottom of the spears. (The upper half of these woody ends can be added to soup or vegetable broth for extra flavor - remove from the soup with a slotted spoon before serving).

Wash the asparagus thoroughly in cold running water. Asparagus may be cooked whole or can be cut into 1 1/2 to 2 inch pieces.

Barely cover with boiling salted water (use 1 teaspoon salt for each quart of water) and cook on high heat until tender. This will take approximately 20 minutes depending on the age at which the asparagus was harvested. Tender young asparagus will cook in less time. Test for doneness by piercing with the tines of a fork. Add additional water as needed while cooking. Asparagus may also be steamed and special upright asparagus steamers are available for the purpose.

Serve with melted butter, white sauce, cheese sauce, or Hollandaise sauce.

Submitted by: CM