You should begin testing it in two to three minutes, depending on the thickness of the stalks. Test for tenderness by inserting a skewer or thin-bladed knife into the thickest part of the stalk. Add about cup water and cover. Cover and cook until tender-crisp. Add garlic or onion to the water for extra flavor.
Place tops in a covered saucepan and boil until tender.
Strain through a sieve or food mill, forcing some of the pulp through, or process in a food processor or blender. Use as puree alone, or combine with other liquid in soups, stews, creamed dishes or sauces. When you are cooking asparagus, don t worry if you make more than you need for a hot serving. Keep in the refrigerator for a day or two to eat cold. Chives, parsley, chervil, savory, tarragon or other herbs are delicious minced and mixed with melted butter, poured over asparagus.