Asparagus:
Asparagus should be peeled from tip to base. Always trim at least 2 cm from the end of the stalk, as it's typically woody and dry there.
To check doneness, pierce the base with a knife tip—it's ready when there's no resistance.
For even cooking, stand spears upright, tips up, in a tall narrow container like a pierced tin can inside a Dutch oven. Fill halfway with salted boiling water.
Cook 8 minutes, topping up with boiling water to keep bases submerged. Cover tips with foil and simmer another 8 minutes. Bases cook perfectly while spears stay firm.
Store raw asparagus in the fridge up to 48 hours, wrapped in a damp cloth, tips up. Cooked asparagus doesn't keep—serve warm for best results.
