Stove top asparagus =

Put the asparagus in a large skillet of cold water with the tips going in the same direction. Bring to a boil, add salt to taste, and simmer uncovered until just tender when pierced with a knife, 8 to 10 minutes, depending on size. Don't wait for a stalk to hang limply when you pick it out of the water, for it will continue to cook. Set the asparagus on a kitchen towel to drain for a minute, then transfer to a large platter. Dot with butter or drizzle with olive oil, season with pepper, and scatter the herbs over. Gently roll the stalks around to coat them, then wipe the edges of the platter and serve.

Roasted asparagus =

In a hot oven gives it a robust flavor and is convenient when stove space is unavailable. Do this after the shine of the new crop has worn off a little. Preheat the oven to 425°F. Toss trimmed asparagus in olive oil to coat lightly, season with salt and pepper, and set in a shallow baking dish, no more than 2 stalks deep, with a few tablespoons water. Cover and bake 15 minutes. Uncover and continue baking until tender when pierced with a knife, 10 to 15 minutes, depending on its size. Serve on a platter or a bed of arugula greens with lemon wedges, thin shavings of Parmesan, Garlic Mayonnaise, or Romesco Sauce.