Today, we know thatâs not the case, and that some water-soluble vitamins and nutrients are handled differently by the body than others. Just because most water-soluble vitamins are not stored by the body, you canât assume that it is safe or effective to take more than the safe upper limit.
1. Heat a large cast-iron or nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add asparagus to pan; cook 3 minutes or until asparagus is crisp-tender and browned, stirring frequently. Transfer to a serving platter. Add rind, juice, and salt, tossing to coat.
Steamed, Simmered or Blanched. 1  Steamed Itâs easy to cook asparagus in a steamer. Bring one inch of well-salted water to boil in a pot with a steamer insert, and place the spears in the steamer in a single layer. (If necessary, work in batches; do not pile in the asparagus or try to cook too many at a time.) Cover the pot and cook for about 3 minutes, depending upon size of spears.