Preheat oven to 425°F (220°C) or heat a skillet over medium-high
Rinse asparagus and pat dry
Snap off tough ends (bend until it breaks naturally)
Toss asparagus with olive oil, salt, and black pepper
Optional: add garlic powder, lemon zest, red pepper flakes, or parmesan
Roast in oven
Spread asparagus in a single layer on a baking sheet
Roast 8–12 minutes until tender-crisp and lightly browned
Optional: squeeze lemon juice and sprinkle parmesan after roasting
Sauté in a skillet
Heat 1–2 tbsp olive oil or butter in a skillet
Add asparagus and cook 4–7 minutes, turning occasionally, until tender-crisp
Optional: add minced garlic for the last 30–60 seconds
Optional: finish with lemon juice and salt to taste
Steam
Bring a steamer pot to a simmer
Steam asparagus 3–5 minutes until bright green and tender-crisp
Optional: toss with butter, olive oil, salt, and lemon
Boil (quick blanch)
Bring salted water to a boil
Boil 1–3 minutes depending on thickness
Drain and optionally plunge into ice water to keep color
Optional: season with olive oil, butter, and lemon
Grill
Preheat grill to medium-high
Toss asparagus with oil, salt, and pepper
Grill 3–6 minutes, turning occasionally, until charred and tender-crisp
Optional: finish with lemon and parmesan
Check doneness
Tender-crisp: easily pierced with a fork but not mushy
Remove promptly to avoid overcooking