How To Cook Asparagus

Bring a large pot of generously salted water to a boil over medium-high heat. Fill a large bowl with ice water and place next to pot.

Cook in boiling water until bright green and fork-tender, 1 to 1 1/2 minutes for thin, 2 to 2 1/2 minutes for thick.

Using tongs, transfer asparagus to the bowl of ice water. Let cool, then remove from ice bath and pat dry.

Transfer asparagus to a platter. Serve with lemon wedges alongside (if using).

Arrange a rack in center of oven; preheat to 450°. On a parchment-lined baking sheet, toss asparagus with oil; season with salt and pepper.

Roast asparagus, tossing once halfway through, until tender and slightly charred, 8 to 10 minutes for thin, 10 to 12 minutes for thick.

Transfer asparagus to a platter. Serve with lemon wedges alongside (if using).

In a large skillet over medium heat, heat 1 Tbsp. oil until oil shimmers and you can see a faint wisp of smoke.

Add asparagus; season with salt and pepper. Cook, tossing occasionally, until blistered and charred in spots, 3 to 4 minutes for thin, 5 to 6 minutes for thick.

Transfer asparagus to a platter. Serve with lemon wedges alongside (if using).

Prepare a grill for medium-high heat; heat 5 minutes, or heat a grill pan over medium-high heat until starting to smoke.

In a large bowl, toss asparagus with 2 tsp. oil; season with salt and pepper. Arrange on grill perpendicular to grates and grill, tossing occasionally, until tender and charred in spots, 3 to 4 minutes for thin, 5 to 6 minutes for thick.

Transfer asparagus to a platter. Serve with lemon wedges alongside (if using).