Rinse the asparagus under cold water
Trim off the woody ends
Peel the lower stalks if they are thick
Pat dry with a clean towel
Leave the spears whole or cut them into pieces
Season with salt, pepper, and oil or butter
Boil in salted water for 2 to 4 minutes
Steam for 3 to 5 minutes
Roast at 400°F to 425°F for 10 to 15 minutes
Sauté in a skillet over medium-high heat for 5 to 7 minutes
Grill over medium heat for 5 to 8 minutes
Bake until tender and lightly browned
Check for tenderness with a fork
Serve immediately after cooking