Boiled asparagus, cooking method

I love asparagus with oil, pepper and salt dip, fried eggs and crisp bacon, or in risottos, soups, muffins, savoury tarts and pasta. Many versatile recipes are on blog.

INGREDIENTS

1 BUNCH ASPARAGUS

SALT

Here is classic boiling; steaming or microwaving also works.

I trim tough stalk ends and peel outer layer.

I tie with kitchen string.

I use a tall narrow asparagus pot with basket to hold upright, or a similar pot without basket.

I cover stalks with cold water, leaving tips above water, and add salt.

I cover, simmer gently and cook about 10 minutes once simmering starts. Adjust to taste; I dislike overcooked or too hard.

I remove and plate.

Serve plain or use in other recipes.