Clean the Asparagus by filling a bowl with cold water and submerging it. Pick up the asparagus from the stem end and swish it around so that the flowery tops are pointed down in the water. This will help clean out any dirt that may be in the florets.
Trim about an inch off the stem ends of the asparagus.
If peeling asparagus isn't your thing, just cut down the rest of the bunch to the same length or snap the ends off.
Fill a large bowl with cold water, about a quarter teaspoon of salt, and about a cup of ice cubes and set aside. You are going to blanch the asparagus so that it stays green and crisp.
Hopefully you have a microwave steamer. If not, just use a large shallow Corning Ware or microwavable dish with a lid. Put about ¼ to ½ inch of water in the bottom of the microwave steamer and place the asparagus inside the steamer basket. Sprinkle a pinch of salt over the asparagus. (If you aren't using a microwave steamer, or a steamer basket, just put a small amount of water in the bottom. Don't submerge all the asparagus.)
Pop the lid on and microwave for about two and a half minutes. Carefully test one and see if it's still too crunchy for your liking. You want it mostly cooked. Don't let it get too mushy, you're going to cook it again with a drizzle of olive oil and some granulated onion powder!
Once it's cooked to your liking remove it with tongs and plunge it into the bowl of ice water for about a minute.
Drain the water from your microwave steamer. Using tongs, return the asparagus to the bowl of the steamer, draining off any excess water, or ice. Use a paper towel or tea towel if necessary. Sprinkle with onion powder, a sprinkle of salt and pepper, and a drizzle of olive oil and shake to coat evenly.
Microwave for about thirty seconds, to one minute. In my microwave, it only takes about thirty seconds. If you have the grill on, instead of microwaving it, use your tongs to place it horizontally on the clean grill grates just long enough to kiss it with delicious grill char marks!
Serve with a sprinkle of fresh lemon zest if you have it!
TIP: I always zest my citrus before I use the juice and freeze the zest. That way I have baggies of freezer flavor bombs ready for quick weeknight meals!*As an Amazon Associate, I earn from qualifying purchases.