Pete C. replied to Giusi:

>> I have actually been eating asparagus with poached egg often during this
>> season. I am poaching the egg on top of the asparagus which is cooking
>> lying down. It took a while to get the timing just right, but I like it
>> a lot as the egg attaches well to the asparagus and I only have one pot
>> to wash. I clean, peel and then cut all but the top 4" off the stalks,
>> using them for various asparagus dishes, then use the tops for my
>> breakfast. Living alone allows one to be totally selfish about asparagus
>> tips.
>
> You're boiling the asparagus?! I only ever steam or roast asparagus. I'd
> think boiled asparagus would be rather like the sad canned asparagus
> mush.

My favorite way to cook asparagus is flat in a skillet filled with boiling
salted water. You only cook the asparagus until it turns bright green and
softens slightly; you don't cook it to mush. I don't think I'd have success
following Giusi's technique because when I cook asparagus the water is
boiling a bit too vigorously for poaching eggs.

Roasting is my *least* favorite way to cook asparagus; it gets too dried out
and woody. Steaming is much like boiling, only more prone to overcooking
because steam is hotter than boiling water.

Bob