To Microwave: Pierce bag with a fork or knife tip. Place bag on a plate in your microwave and cook on high; 6 oz bag: 1-2 min; 10 oz steam pouch: 1-3 min; The bag will be HOT. Allow to cool before handling. Cook times may vary depending on oven wattage.

To Sauté: Place 1 tbsp oil olive in a pan on medium-high heat. Once pan is hot, place asparagus spears in pan, sprinkle salt and pepper to season, and cook for until done 6-10 minutes, rotating the spears every few minutes.

To Roast: Preheat oven to 425 degrees. Toss asparagus in olive oil and season with salt and pepper. Roast, stirring about half way through, for 12–15 minutes until they are lightly caramelized.

To Grill: Place 5-10 asparagus spears on two skewers (puncture each end and slide them down), use a grill pan, or individual skewers for each spear. Use melted butter or olive oil to brush over asparagus and sprinkle with salt and pepper. Grill for a few minutes on each side, or until grill marks begin to show.