To Clean: Wash carefully under running water to flush out sand from tips. Find the point at the end of each stalk where it breaks easily and snap off. Line up tips, and cut off ends even with broken stalk. If desired, remove scales with a vegetable peeler.
To Steam: Tie asparagus into a bundle with kitchen string. Stand bundle, tips up, in bottom of double boiler. Add boiling water to fill pan half full. Cover with top of double boiler, turned upside down, for a lid. Simmer 6 minutes for use in salads and 12 minutes or until crisp-tender to serve hot. Drain and refresh quickly by running asparagus under cold water to retain color. Chill for use in salads. To serve hot, place in a serving bowl, and snip string.
To Boil: Fill a saucepan three-fourths full of water; add salt and bring to a boil. Place asparagus in boiling water; cover until water returns to a boil. Uncover, reduce heat, and simmer 12 minutes or until a knife point will easily pierce the spears. Drain well. Serve immediately.
Other Cooking Methods: Bake; deep-fry; stir-fry.
Serving Suggestions: Asparagus may be served over toast points and topped with Drawn Butter or served with Cheese Sauce, Grandma Flexner's Asparagus Sauce, Horseradish Sauce, or any hollandaise sauce.