Asparagus is low-calorie and spiked with vitamins A, B and C. Allow about ToPrepare: Break off tough ends as far down as stalks snap easily. Forspears, tie with string. Or, cut each stalk into 3 cm pieces.

Cooking Spears: In deep, narrow pan or asparagus pot, heat 3 cm salted water to boiling. Place asparagus upright in pot. Heat to boiling, reduce heat. Boiluncovered for 5 minutes. Cover and boil 2-3 minutes longer. Drain. Cookingpieces: Cook lower stalk pieces uncovered in 3 cm boiling water for 6minutes. Add tips, cover, and cook until tender, about 1-2 minutes. Drain.

Steaming: Place steamer or basket in 1 cm water (water should not touchbasket). Place asparagus in basket. Cover tightly and heat to boiling.

Reduce heat and steam until tender, about 6 minutes. Microwave: Cover andnuke asparagus spears or 3 cm pieces and quarter c water in 2 litre casserole onhigh 4 minutes. Turn asparagus over. Cover and nuke until tender crisp,about 3 minutes longer. Let stand 1 minute and drain.