It usually cooks in less than five minutes, but the thicker the stalks, the longer the cooking time will be. 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. 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.