When
picking
asparagus
at
the
farmers
market
or
at
your
local
health
food
store,
look
for
bundles
with
firm
spears
whose
tips
are
closed,
plump
and
green,
and
shy
away
from
dry,
brownish
looking
ones.
Storing
asparagus
Once
you've
made
your
pick,
it's
very
important
to
store
your
asparagus
properly
to
keep
it
fresh
and
delicious,
as
it
is a
rather
fragile
vegetable.
Wash
it
repeatedly
in
water
until
clean,
pat
it
dry,
and
cut
the
harder
stem
ends
–
which
are
usually
a
lighter
green
–
about
an
inch.
Then,
wrap
a
moist
paper
towel
around
the
stems
and
place
them
in a
plastic
bag
or
container
in
the
refrigerator.
Or,
even
better,
stand
them
upright
in a
couple
of
inches
of
cold
water.
If
stored
properly,
they
will
keep
for
2 or
3
days.
Asparagus
is
best
enjoyed
fresh
and
in
season,
not
frozen.
But
if
you're
an
avid
fan
and
want
to
savor
it
all
year
round,
the
freezer
is
your
best
option.
(It's
true
that
you
can
find
asparagus
from
Peru
or
Chile
or
even
California
at
your
local
supermarket
throughout
the
year,
but
then
you
wouldn't
be
supporting
your
local
family
farms...)
To
freeze,
wash
the
asparagus
thoroughly,
trim
the
stems
ends,
and
leave
them
whole
or
cut
the
spears
as
you
wish.
Blanch
them
(see
below)
in
boiling
water
for
1 to
2
minutes
only.
Drain
well
and
pack
the
asparagus
in
plastic
freezer
bags
or
containers,
trying
not
to
leave
excess
air
space.
Seal,
label,
and
freeze
at
0?
F.
You
can
use
them
for
up
to 8
months.
Frozen
asparagus
doesn't
need
to
be
defrosted
before
cooking,
and
make
sure
you
don't
re-freeze
previously
frozen
spears.
Cooking
asparagus
Although
it's
perfectly
safe
to
eat
asparagus
raw,
it
is
infinitely
better
if
cooked.
That's
when
its
sweet,
luscious
flavor
is
released
in
all
its
intensity.
Try
warm
steamed
asparagus
with
a
pinch
of
salt
and
a
drizzle
of
olive
oil
and
you'll
be
in
heaven!
Blanching
To
blanch
asparagus,
drop
it
whole,
or
already
cut,
into
a
large
pot
of
simmering
water
and
leave
it
for
about
3-4
minutes.
Then
drain
and
shock
by
running
it
under
cold
water
or
putting
it
in
an
ice
bath.
When
blanched,
the
texture
of
asparagus
becomes
a
little
softer,
but
still
crisp,
and
the
color
brightens
up.
Why
do
you
blanch
asparagus?
Usually
to
soften
the
texture
a
bit
before
using
other,
faster
cooking
methods
such
as
stir-frying
and
sauting.
Steaming
Steaming
is
the
perfect
cooking
method
for
a
health-conscious
diet
because
it
utilizes
very
little
or
no
fat.
There
is
more
than
one
technique
for
steaming
asparagus,
but
the
one
that
follows
is
tried
and
tested
for
guaranteed
deliciousness.
In a
large
pot
bring
about
1
inch
of
water
to a
boil
then
reduce
to a
simmer.
Fasten
the
asparagus
stalks
in a
bundle
with
a
string
and
place
the
bundle
upright
in
the
water.
Cover
and
steam
for
6 to
8
minutes
or
until
tender.
Alternatively,
use
a
wide
pan
or
Dutch
oven
and
create
a
single
layer
of
asparagus
at
the
bottom
(you
may
need
to
use
less
water).
Cover
and
steam.
Stir-frying
Stir-frying
is a
very
quick
cooking
technique
that
uses
relatively
low
amounts
of
fat
and
very
high
heat.
The
secret
is
to
keep
the
food
in
constant
motion
in a
wok
or
saut
pan.
Once
you've
cut
the
asparagus
spears
in
the
desired
shape
(cutting
them
on a
slant
is
always
nice
for
stir-fry
dishes),
blanch
them,
then
heat
a
small
amount
of
oil
in
the
pan
over
high
heat.
Once
the
oil
is
hot
enough,
add
the
asparagus
and
stir
constantly
until
tender
but
still
crisp
on
the
surface,
about
3 to
5
minutes.
Vegetable
Tips
:
Picking
the
best
Asparagus
