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Steam for about 6 minutes, depending on thickness of stems, until quite tender but still bright green.
Place in oven on highest rack, and roast for 7 to 10 minutes, depending on thickness of asparagus.
Roast until internal temperature reaches 125 degrees (for rare) or 140 degrees (for medium rare), about 30 to 50 minutes depending on thickness of roast.
Then turn, saute for one minute, and transfer to oven to finish cooking, about 2 minutes longer, depending on thickness of fish.
Cooking time will depend on thickness of fillets.
Roast in oven for 13-18 minutes, depending on thickness and desired degree of doneness.
Blanch the asparagus in a pan of salted boiling water for two to three minutes, depending on thickness – you want it to have some bite.
Bake: Place in the oven on 350ºF/180ºC for 15 to 30 minutes, depending on thickness.
After you get out, wrap hair in towel for 5 to 15 minutes depending on thickness.
Cook the steak for anywhere from 3 to 6 minutes per side, depending on thickness and desired doneness.
Steam asparagus 3 to 7 minutes, depending on thickness.
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