To prepare asparagus, bend the stalk to snap off the woody base. You can peel asparagus from the stem up to the base of the flower, but it is certainly not necessary. Asparagus can be steamed, simmered, baked, broiled, and grilled. Simmer asparagus, lying flat in a large skillet, with just enough lightly salted water to cover. Bring to a boil, then immediately reduce heat and simmer just until a sharp knife penetrates the thickest part of the stalk.
Grilled asparagus is a nice accompaniment for grilled poultry or fish.
Lightly brush fat asparagus stalks with oil and sprinkle with salt. Grill the spears, turning once or twice just until tender, about 10-15 minutes. Most people eat asparagus with a fork and knife, but using your fingers is also considered polite. Spend some time in the garden with them. Children also learn about the life cycle and the wonder of nature.