To microwave, place prepared asparagus in a microwave-safe casserole pan. Add about a half inch of water; cover, and microwave on HIGH (100%) for 3 - 4 minutes. Give dish a quarter-turn halfway through cooking time. Let stand 5 minutes.
To steam, place in steamer 4 - 6 minutes or until tender-crisp.
To boil, cook one pound spears or pieces, covered, in small amount of boiling salted water for about 4 - 6 minutes or until tender-crisp.
Place asparagus spears on a foil-lined baking sheet. Sprinkle with olive oil, salt pepper and fresh lemon juice. Bake at 400 degrees F for about 25 minutes for tender, crisp asparagus spears.
To freeze asparagus, wash and cut into 1" or 2" segments, or leave whole. Blanch asparagus 2 - 4 minutes. Remove from boiling water and immerse in ice water for same amount of time. Place into container for freezing.