- Look for firm, bright green stalks with tightly closed tips. The bottom ends of the spears should be fresh and moist, not dry and stringy.
- Try to cook asparagus as soon as possible after purchasing it; if you need to store it, wrap the ends in a damp paper towel and seal the bundle in a plastic bag.
- Before cooking, trim one to three inches from the bottom of each stalk—just bend the stalk near the base until the tough end portion snaps off. If the spears are thick, peel the tough skin near the base of the stalk.