• Trim the ends: Snap off the woody ends of the asparagus spears by holding the ends and bending them until they break naturally. Or, if you want to do it faster, you can line them on a cutting board and trim an inch (or two) off the bottom using a knife.

Using a Steamer Basket:

• Prepare the pot: Fill the bottom of a large pot (one that is large enough to accommodate your steamer basket) with a tight-fitting lid with two to three inches of water. The water level should be below the bottom of the steamer basket.
• Assemble the steamer basket: Place a collapsible steamer basket inside. Put the lid on and bring the water to a boil.
• Add the asparagus spears: Place the asparagus stalks inside, put the lid back on, and cook for 4-5 minutes for al dente.
• Season and serve: Carefully remove steamed asparagus stalks from the steamer basket and season it with your favorite seasonings.

In a Pan on the Stove Top:

• Prepare the skillet: Fill a large (10 or 12-inch) skillet with water just enough to cover the bottom of it. No more than 1/2 cup.
• Cook: Add the asparagus, put the lid on, and bring it to a boil over medium-high heat. Let it steam for 5-6 minutes or until tender. I use kitchen tongs to turn them a few times to ensure that they are cooking evenly.
• Serve: Transfer them onto a plate and season as you wish.

In the Microwave:

• Prepare the paper towels: Wet 4 sheets of paper towels using ¼ cup water. Gently squeeze each sheet of paper towel to remove excess water. They should be dampened instead of soaking wet.
• Assemble: Stack all four sheets on top of each other and spread the asparagus spears on top in a single layer. Season with salt.
• Wrap: Roll the paper towels into a bundle with asparagus spears, forming layers of asparagus and paper towels throughout. It should be a semi-tight bundle more so than a loose one.
• Microwave: Place the bundle into the microwave and cook on high for 3 minutes.
• Check for doneness: Remove the asparagus bundle from the microwave. Being very careful (it is hot!!), unroll the bundle and pierce one of the spears with a pairing knife to check for doneness. If it needs more time, roll it again and microwave for 1-minute increments until it is cooked to your liking.

In a Rice Cooker:

• Prepare the rice cooker: Fill the inner pot of your rice cooker with 1 ½ cups of water. Place the provided steamer tray on top.
• Add the asparagus: Place the asparagus on top. If the full stalks don't fit, you can cut them into smaller pieces.
• Steam: Close the lid. Turn on the rice cooker. Select the steam setting and set the timer to 20 minutes. Please remember that the countdown timer does not start until the water inside the cooker comes to a boil.
• Remove from the rice cooker: When the cooking time is completed (my rice cooker beeps), open the lid and carefully remove the steamer basket using a tong or kitchen mittens.
• Serve: Transfer the steamed asparagus to a serving platter. Season as desired before serving.