For years, prevailing opinion designated thin asparagus the best, the thinner, the better. Modern cooks aren't so sure. Many vegetable cooks extol the virtues of succulent, thick asparagus, perhaps because we are more likely to roast and grill it. Bring to a boil over high heat and add the asparagus, spreading it out so that if any asparagus is out of water, it is only part of the top layer. Boil the asparagus from 1 to 12 minutes, uncovered, or until the spears are bright green and are easily pierced with the point of a sharp knife.
Thin spears take less time, thick spears, longer.
Remove from heat, drain immediately and rinse with cold water until the asparagus is cool. Add olive oil and shake again vigorously to blend. Shake vigorously before spooning over blanched asparagus, baby lettuce salad or other vegetables. Send questions and comments to The Webmaster .