Fresh cooked asparagus

Peel the asparagus with a peeler from below the tip, to remove the outside fibers.

Cut the last centimeter of stem and reserve.

Add plenty of water with a little salt and add asparagus and stalks.

After 20 minutes, check with a toothpick that they are tender, the time varies depending on the thickness, the time of the season, etc.

Allow 10 min. to rest off the fire in the cooking water.

Taste the asparagus hot with a drizzle of EVOO or homemade mayonnaise.

The stems can be eaten as they are or can be used in sautéed or scrambled eggs.....

I use the cooking broth as a base for vegetable broth to be used as a soup; for this I cook various vegetables (leek, carrot, onion...whatever I have around) and after a while I have a very good soup.