Don't let asparagus intimidate you

Dear Readers: Many people consider asparagus a & quot;luxury & quot; vegetable, but it's such a delicious addition to most any meal ... treat yourself often!
Don't let the mystery surrounding asparagus intimidate you. It's easy to cook and is good for you. Here are some hints to get you started:
First, buy the thinnest asparagus you can find; it's the most tender when cooked. Look for straight, firm spears with closed tips.
Keep asparagus refrigerated upright, preferably in a tall container with about an inch of water.
You should plan to cook it within a couple of days.
When you're ready to cook it, rinse the asparagus well and then snap off the woody bottoms.
To steam, tie together with string and place in a pot with a couple of inches of boiling water. Cover and steam for 5 to 8 minutes, or until tender.
You can also boil asparagus in a large frying pan filled with about an inch of water. Bring the water to a boil first, then add fresh asparagus and return to a boil. Next, reduce heat to medium and cook about 5 to 10 minutes, depending on the stalks' thickness. The asparagus should be tender but not mushy.
Did you know that it takes three growing seasons before asparagus can be harvested? It actually looks like a filmy fern during its second year, but by the third year it has the stalks that are ready to eat (after washing, of course). Heloise
Dear Heloise: I read your column faithfully in the Staten Island (N.Y.) Advance and noticed your recent suggestion regarding using fishing line to cut cheese and cheesecake.
Far more hygienic is dental floss. I use floss for lots of things around the house -- hanging Christmas ornaments (waxed works best and generally won't tangle), tying roasters when I'm out of cotton string, etc. Leslie Dennis in New York
Dear Heloise: I received several small photo albums as gifts. I found that they were good for recipes that I had accumulated from newspapers or had hand-written from others. The recipes are kept clean, are easy to get to and can be categorized into types of foods. Elizabeth, Temple, Texas
Dear Heloise: Here are a couple of watermelon hints: When storing halved watermelons in the refrigerator, use a turkey bag to put them in. The bags are big enough, are easy to close with a twist-tie and can be washed out and reused.
When cutting large watermelons, place them on a turkey platter. It saves cutting the countertop and helps keep the mess confined. Deb Richter of Michigan
Dear Heloise: With the interest in eating pomegranates for enhancing health, I discovered an easy way to remove the seeds from the pulp. A grapefruit spoon with a serrated tip works perfectly for easily scooping out the juicy seeds. Glenda Kirshbaum, via e-mail.
Send a great hint to: Heloise, P.O. Box 795000, San Antonio, Texas 78279-5000, Fax: (210) HELOISE or E-mail: Heloise@Heloise.com.
King Features Syndicate