Instructions: Cook asparagus by steaming, boiling, microwaving, oven-roasting, or stir frying.

To Steam: Lay asparagus in steamer basket and place over boiling water in saucepan. Cover and steam 5 to 7 minutes until asparagus is tender-crisp.

To Microwave: Place 1 lb. washed asparagus spears in microwave-safe dish. Add 2 tbsp. water. Cover. Cook at HIGH for 4 to 6 minutes, rearranging spears once so bottom spears are moved to top until tender crisp. Keep covered until ready to serve.

To Boil: Place asparagus, uncovered, in a skillet or saucepan and cover with boiling water. Boil for 5 to 7 minutes.

To Oven-roast: Arrange 1 or 2 lbs. of asparagus spears in a single layer in a large shallow baking dish. Drizzle with 1 to 2 tbsp.

vegetable oil and sprinkle with salt and pepper. Bake, uncovered, at 500 deg. F. (260 C.) for 8 to 10 minutes or until tender but still slightly firm.

To Stir-fry: Cut asparagus into 1 inch pieces and cook in skillet or wok, using equal amounts of butter or oil, for 5 to 7 minutes.

Freezing: Prepare the asparagus as you would for cooking, then blanch. Group the stalks in small bundles. Bring large pot of water to boil. Drop the asparagus bundles into boiling water. After the water returns to boil, boil for one minute. Quickly lift out the stalks and immerse them into cold water. Leave for two minutes. Drain well, pat dry and package the asparagus in freezer bags. Seal and date package. Freeze immediately. Asparagus may be stored one year at -18 deg. C.

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