Heat oven to 425F and rinse and trim the asparagus. Add the asparagus to a baking sheet. Drizzle with olive oil and season with salt. Using tongs or your hands coat the spears and then arrange into a single layer. Place the sheet into the oven and roast anywhere from 12-15 minutes or until lightly browned. Flip the asparagus halfway through to ensure even cooking.

Cut the spears into 2-inch sections. Take a large skillet and heat 1 Tbsp of olive oil. Once the olive oil slides like water in the pan, add the asparagus and a pinch of salt. Cook until tender, typically 6-8 minutes for thick spears and 4-5 minutes for thin spears.

Prepare the asparagus by rinsing, trimming, and cutting into pieces or whole sections. Next, prepare an ice bath by placing a bunch of ice cubes and water in a large bowl and set aside. Bring a large pot of water to boil then add asparagus to pot and cook for about 1 minute. Transfer the asparagus to the ice bath with a slotted spoon. Once cooled, remove the asparagus and pat dry with a towel.

Using a shallow pan, fill with about 1 inch of water and 1-2 teaspoons of salt. Place the steamer insert over the pan and bring the water to a boil. After rinsing and trimming the asparagus spears, place them in a single layer into the steamer. Allow the spears to cook for up to 5 minutes with thicker spears and up to 3 minutes for thinner spears.