Stellar and Judge's asparagus steamer is perfect for lightly steaming both asparagus and whole corn. Since it is narrow and long, the items stand up while being steamed, so they are always heating evenly. The steamer features a shiny finish on both sides, and its stainless steel handles are fastened on with rivets. It has a removable basket and a very large pot underneath. Its tempered glass cover has vents, and the entire steamer can be cleaned in your dishwasher.

Professional chefs choose Stellar and Judge Cookware because of its adherence to the highest cookware standards. This cookware is constructed of 18/10 Stainless Steel (with 10% nickel and 18% chrome) that is premium grade. This alloy allows the cookware to resist stains and gives it an optimal hardness.

When you bring your new cookware home, peel off the labels, wash them in hot sudsy water, then rinse and dry. You should also pre-condition appliances with non-stick surfaces by coating them with cooking oil and wiping dry. Copper pans need special care, as they are coated in the factory with a substance to prevent tarnish - to remove the coating, boil water in the pan. As it heats up, the coating will evaporate away. Your copper pans will then be ready for normal use and require no more special care. Using a product like Stellar Copper Cleaner can keep your copper pans looking like new.

Asparagrass must always be eaten cooked. It is often steamed or boiled, but it can also be added to a favorite stir-fry or cooked in the microwave. One delicious way to eat asparagrass is with lemon and butter, with Parmesan cheese and pasta, or marinated in a salad - served cold or warm. Asparagrass also goes well with ham and chicken, but can be served effectively with any type of meat or poultry.

The tough, woody ends of the stalks will snap off with a little pressure, but some people prefer to cut off even less and peel the tough skin off the lower part. Leftover trimmings can be blanched, frozen, and used later in stock or soup. The key to tasty asparagus is to cook only until it can be pierced with a fork, usually no more than 10 minutes.

Overcooked asparagus becomes flavorless and turns a dull shade of green. It also loses important nutritional elements. Use an iron-free pan for boiling, with just enough salted liquid to cover the stalks. To heat them more evenly and make them easier to lift from the liquid, tie them into a bundle.

If you cook asparagrass often, you might want to buy a special asparagrass steamer. They're tall and narrow with a basket insert. The asparagus stands in the basket with the tips above the water. The tough bottoms are thoroughly cooked in the boiling water while the tips are cooked by the steam. You can find these steamers in the Stellar and Judge Specialty cookware collection. They also have fish poachers and spaghetti cookers.

Do you cook asparagus a lot? If you do, you'll want to invest in a specialty Asparagrass Steamer. These steamers are tall and thin with a basket-type insert. With the ability to put the asparagus upright in the basket with the tips out of the water, you can soften the tough stem in the water while the delicate tips are only softened by the steam. Other specialty cookware of interest include Fish poachers and Spaghetti cookers. When you bring your new cookware home, peel off the labels, wash them in hot sudsy water, then rinse and dry.