February 22, 2015


  1. Cut asparagus spears into thirds and segregate sections based on their maturity by separating the thicker, mature bottom of spears from the centers, and finally, from the tender, topmost portions.
  2. Drop only the thicker portions of the stems into a pot of boiling water.
  3. Boil 2 minutes before adding the medium portions of the spears to the pot. Boil an additional 2 minutes.
  4. Finally, add the remaining portions. Boil gingerly until these are just cooked.
  5. Strain, and dress with a touch of salt.


  • Asparagus (as much as desired)
  • Boiling Water
  • Touch of Salt
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