Trim ends and boil in salted water for 5-8 minutes. Take care not to overcook. Stalks should be crisp and tender.
Steam asparagus upright using an asparagus steamer for 2 to 6 minutes, or cut into stalks into 3 inch diagonal pieces and place in a steaming basket for 2 to 8 minutes. Asparagus can also be steamed using a double boiler or percolator. To do so, tie spears together, stand upright with the tips 1 to 2 inches above boiling water and cook covered for 5 to 8 minutes.
Cut pieces diagonally into 2 inch pieces, place in a skillet with olive oil over medium heat and stir constantly for 3 to 5 minutes.
Pat stalks dry and place on a rimmed baking sheet. Drizzle olive oil or vegetable oil over stalks and roll to evenly coat each stalk. Sprinkle with sea salt and place in an oven at 375 degrees for 5 to 8 minutes.
Prepare stalks in the same manner as roasting (see above), transfer from baking sheet to grill positioning stalks perpendicular to grill grates and flip every few minutes for even grilling. Asparagus is done when browned and still crisped.
Place asparagus in a microwave-safe dish with 1/4 cup water. Cover and cook on high for 5-7 minutes stirring every 2 -3 minutes.