- Look for shiny, firm spears without wrinkles or ridges, and check the cut end to make sure it's not dry.
- White asparagus should be used as soon as possible after purchase; the produce expert Elizabeth Schneider recommends that you trim the base of the stems and store the asparagus in the refrigerator standing upright in an inch of water for no more than a day.
- Depending on how fibrous the stalks are, trim an inch or two off the bottom of each spear.
- Because the skin of white asparagus is bitter and fibrous, be sure to peel it off completely before cooking. The spears are brittle and can easily snap during peeling if held in the hand, so lay each spear flat on a work surface to peel.