From My Carolina Kitchen – Sam Hoffer
1 lb fresh asparagus, tough lower ends snapped off
2 teaspoons salt
Water flavored with low sodium, low fat beef broth* to taste
After the tough ends of asparagus have been removed, peel the remaining ends unless the asparagus is thin; if thin, leave as is. Trim the ends of the spears to a consistent size. Bring water flavored with beef broth and salt to a boil in a shallow pan. Add asparagus, turn heat to low and cook for about 4 minutes until asparagus is crisp tender, taking care not to overcook. Taste a spear to be sure it is cooked and if not so, cook for a minute or two more. Then immediately plunge the asparagus in an ice water bath to stop the cooking and retain the green color. After a minute or two, remove the asparagus and dry well with a towel. You may either chill it for about an hour, wrapped, or serve at room temperature dressed with vinaigrette of your choice.
*I like to flavor my asparagus water with beef broth because it brings a very nice flavor to the cooking broth and thus the cooked asparagus itself.