Asparagus is at its sweetest when freshly picked so, for the best flavour, use as soon as possible and take care not to overcook.
Rinse the asparagus in cold water.
Remove any woody ends by bending the cut end of each spear. It should snap easily at the point where the woody part begins (usually about 4-6 cm from the base).
Place about 3cm of water in a large pan and bring to the boil.
Arrange the asparagus in a single layer in a steamer and cook for around 4-5 minutes, depending on the thickness of the spears, until just tender.