Have my can (tin to you) which I punched the sides of full of holes for best circulation. Used a special hole punch for that to make nice clean holes.

That works fine and you'd definitely want to use that method for thin stemmed asparagus, but I get a mere tender product farther down the stem by peeling.

I've also "staged" asparagus when the recipe didn't require it whole - cutting into three or four segments and start cooking the ends, then toss in the middles and finally the tips.