Bring a large pot of water to a rolling boil and add a generous pinch of salt.

While the water is heating, trim the woody ends from the asparagus spears.

Once the water is boiling, add the asparagus and cook for 2 to 4 minutes, depending on thickness, until bright green and tender.

Prepare an ice bath in a large bowl while the asparagus cooks.

Immediately transfer the asparagus to the ice bath to halt the cooking process.

After the asparagus has cooled in the ice bath for about a minute, drain it and pat dry with a clean towel.