Using a strainer or a slotted spoon, fish out the asparagus pieces from the pot, drain them briefly and transfer them to the skillet.

Add the asparagus pieces and stir-fry until they are bright green and beginning to become tender.

Add the asparagus pieces and cook 5 minutes longer, stirring occasionally.

Warm blanched asparagus pieces briefly in hot water.

When it is hot, add the asparagus pieces and stir-fry for one-and-a-half minutes, or just until they start to change color.

Drop the asparagus pieces into the boiling water and cook 3 minutes.

Add the asparagus pieces and the basil.

After about 15 minutes, add remaining asparagus pieces and tips, continuing to add stock when necessary.

Otherwise, arrange in a large shallow salad bowl along with the halved cherry tomatoes and asparagus pieces.

With the asparagus pieces, create a border around the tomatoes and onions.