BRAISED: Place a large skillet over high heat. Add asparagus, 1/2 cup water and a slice of lemon. Cover, bring to a simmer and cook until tender, about 5 minutes.
GRILLED: Preheat grill and lightly oil rack. Place asparagus over direct, medium heat. Cook until browned, turning occasionally, about 6 minutes.
MICROWAVE: Place asparagus on a glass platter or pie pan. Add 1/4 cup water and cover tightly. Microwave on high until tender, about 3 minutes.
ROASTED: Preheat oven to 350 degrees F. Spread asparagus in a single layer on a baking sheet or large dish. Spray with coconut or olive oil cooking spray. Roast, turning halfway through cooking, until tender, about 10 minutes.
STEAMED: Add 1-2 inches of water to a medium saucepan. Place asparagus in steamer (bamboo or other) above water and cover tightly. Bring water to a boil and let steam until tender, about 7 minutes. Serve with lemon juice and Celtic Sea Salt.
Look for sturdy spears with tight heads. The cut ends should not look desiccated or woody. Fresh asparagus should snap and break when bent; the breaking point is where the asparagus should be trimmed. Shave down any woody bits with a vegetable peeler.