Hold both ends of a stalk of asparagus and bend it until it snaps. Then use a knife to trim the remainder of the bunch to match. Discard the trimmed stems.
Pour about an inch of water into a skillet or wok and bring to a boil over medium-high heat. Put the asparagus in a steamer basket and season with salt. Set the steamer basket over the boiling water and cook until tender, 4 to 6 minutes depending on the thickness. Transfer the asparagus to a plate and serve.
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