Asparagus is at its sweetest when freshly picked so, for the best flavour, use as soon as possible and take care not to overcook.
Step 1
Rinse the asparagus in cold water.
Step 2
Remove any woody ends by bending the cut end of each spear. It should snap easily at the point where the woody part begins (usually about 4-6 cm from the base).
Step 3
Place about 3cm of water in a large pan and bring to the boil.
Step 4
Arrange the asparagus in a single layer in a steamer and cook for around 4-5 minutes, depending on the thickness of the spears, until just tender.