BEFORE BOILING:
Wash, peel, and trim the tough ends (about 2 cm) of the asparagus just before cooking.
HOW TO BOIL Asparagus:
For flavor infusion into broth, such as when preparing soup, place asparagus vertically in a pot, possibly tied with cotton thread, in a small amount of cold water. For asparagus as a standalone dish, immerse them in boiling water to preserve their juices. Green asparagus should be cooked for 5-8 minutes, whereas white asparagus requires an additional 12-15 minutes. Begin timing once the water returns to a boil. Season the water with salt (around 2 teaspoons per liter) immediately after placing the asparagus in. Sweeten slightly with about 1 teaspoon of sugar per liter of water. Adding milk to the cooking water halfway through is an option. Cover the pot to reduce cooking time and vitamin loss. To test doneness, pierce the asparagus with a fork or knife; if it enters easily, they are ready.
ONCE BOILED:
Drain the asparagus once cooked. The nutrient-rich boiling water can be repurposed for making sauces, soups, etc.
SERVING TIPS:
Serve the asparagus sprinkled with browned breadcrumbs and drizzled with melted butter or olive oil.