Cooking asparagus
You can steam, poach, simmer or grill asparagus. In a previous life, when I had a restaurant, we used to peel the spears in vast quantities, tie them in bundles and cook them in a pot, upstanding, so the tips steamed as the stalks cooked. I now see this as a bit of an affectation (maybe a nod to my European business partner's love of white asparagus). These days, I set a pan of lightly salted water on to simmer, cut the asparagus to an even length and cook till the base of the spear can be pierced with a knife. Remove and run under cold water if you want to serve cold, otherwise keep warm.
NB: Don't cover your poaching pan, the asparagus will turn dark green.
* Grant Allen has been a professional cook for 30 years. He works as a caterer in Auckland. Visit Grant's Facebook page here.