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" Versatile and easy to prepare, asparagus is also high in folic acid and a good source of fiber and potassium. With only 4 calories per stalk, it&amp;#039;s a flavor bargain. Picking: Choose asparagus with firm, bright-green stalks and compact tips. Gently bend the spear \u2014 it should give just a little.  Storing: If possible, buy asparagus the day you plan to cook it, but you can refrigerate it for up to four days. To keep it fresh, remove the band holding it together and store the stalks upright in a short glass, with the cut ends in about an inch of cool water.  Prepping: Rinse under cold running water before cooking. Remove tough ends by bending at the bottom and snapping off.  Cooking: When cooked, asparagus should be fork-tender \u2014 but not mushy \u2014 and still bright green. Try one of these techniques: Roast: Preheat oven to 450 degrees. Spread 1 pound asparagus in a jelly-roll pan. Drizzle with a spoonful of olive oil and roast 12 to 14 minutes or until lightly browned and tender. Shake pan halfway through.  Microwave: Place 1 pound asparagus and 1 tablespoon water in glass baking dish. Cover with vented plastic wrap. Microwave on High 2 minutes; rearrange spears and microwave 2 to 3 minutes longer.  Saut\u00E9: In nonstick large skillet, heat 1 teaspoon butter and 2 tablespoons water over medium-high heat until butter melts. Add asparagus and cover; reduce heat to medium and cook 4 minutes. Increase to medium-high; cook, uncovered, 3 to 4 minutes or until asparagus is tender and liquid evaporates. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/a777/cooking-asparagus/>