Use a Pyrex measuring cup or any microwave-safe glass and about an inch of water. Cooking time varies depending on the size of the asparagus spears and the number of them you wish to cook, as well as the wattage of your microwave. The degree of doneness at which you like your asparagus will factor into the equation, as well.
I cook 12 ounces to a pound of thin asparagus in about six minutes. You might need to tinker just a bit to find your perfect degree of doneness.
- Start with about four minutes, then check every 30 seconds. Keep track of the total time and jot it down somewhere.
- Next time, knock about a minute off your total time, and check, then add 30 seconds if needed.
- The reason? Because the first time, you actually slowed down the process by opening and closing the microwave door to check on the asparagus; the asparagus will cook faster and might be overdone if you cook it for the total number of minutes you came up with the first time.
To trim asparagus, either simply bend one or two spears until they snap. Leave the others in the rubber band. Using the snapped spears as a measurement, cut through the bundle or cut off the very bottom and gently peel the spears at the point where they bend towards the bottom end.