The Entire Stalk of Asparagus
It's not the monster that their 8-qt saucier is, but it can hold way more than the 3-qt. The see-through glass cover is heavy and secure, and the pot really does clean up easy--as with all my non-stick, I usually just use a paper towel, or a sponge with hot soapy water. I am concerned that eventually the steamer insert might scratch--it's a snug fit. Lastly, I don't have to bend or cut the asparagus, or steam it in shifts--the whole bunch of stalks get dumped in and cooked evenly. Tasty.

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Calphalon One Nonstick: It's a DREAM
I really don't want to get into a lot of details but let me tell you, there is NO MATCH for the Calphalon ONE Nonstick line. There are soooo many calphalon lines like 'commercial', 'simply calphalon', 'classic', 'contemporary', 'cooking with calphalon', 'kitchen essentials from calphalon' etc. But the build quality of the Calphalon ONE line is like of Lexus when compared to even the top-of-the-line craps from lincoln/cadillacs: the build quality/finishing is ONE-OF-A-KIND in the cookware industry. You've seen many many hard anodized cookware surfaces, right? This one is Anodized, the surface is smooth (no visible lines).
Use: Heats up fast, even, handle stays cool and holds heat very well. The lid is VERY WELL MADE. Clean up is crazy easy.
If you are in the market for quality cookware, please don't kid yourself. Get the best you can get. One thing is that you won't find absolutely ANY SALE on these prices. Amazon's sale price (as well as all other vendors) IS THE MSRP by Calphalon (check their website). But Amazon usually has coupons which will bring the price down. Every penny you will spend on this is worth it.
If you own anything else besides Calphalon ONE and you think you have GREAT cookware, you are kidding yourself or your standards of perfection is low.
If you do get cookware from this line, you MUST use a pot rack to hang these. Stacking on top of each other should be avoided at all times.

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warm fuzzy feeling
Good Stuff. This is an outstanding piece of cookware that I picked up for $99 @ williams-sonoma. The lid is nice thick glass and the insert is high quality stainless steel. I use the steamer insert mostly to strain pasta, but I have steamed a few veggies in it. I primarily use it to cook pasta, because absolutely nothing sticks to the surface. You can leave it sitting on the stove overnight (important if you're cooking for a date) and not even dried, cheesy, crusty pasta will stick to it. All you have to do is blow on it and it comes right off. It's great.

Another nice thing about this cookware is its amazing heat conduction and temperature control. On an old gas range with fairly weak burners, it typically takes about 7-8 minutes to bring the full 5 quarts from room temperature to a roaring boil. I'd like to see any other cookware do that.

Calphalon One cookware is simply the best in the world.