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Start 8 cups of water to boil with 1 tablespoon kosher salt.
Cut off the tough bottom ends of the asparagus.
Once boiling, add asparagus the boil until just tender, about 3 minutes (a range of 2 1/2 minutes for thin spears and 4 minutes for thick spears).
Prepare a bowl of ice water. When the asparagus is cooked, immediately plunge it into the ice water for 1 minute. Then drain. Season with salt and pepper as desired. Refrigerate for up to 4 to 5 days.