Tips For Selecting, Cooking Asparagus

Look for firm, straight spears with closed, compact tips. The stalks should be crisp, not wilted. To test for freshness, try bending a spear; if it bends very little before snapping, it’s fresh.

Buy uniformly sized spears to ensure even cooking. Slender spears aren’t necessarily the most tender; plump spears tend to be more tender and succulent and are ideal for dishes using asparagus as an entree.

Asparagus is best enjoyed immediately after purchasing. However, it can be stored in the refrigerator, with cut ends resting in an inch or two of cold water. Or, wrap cut ends in a moist paper towel, cover the paper towel with plastic and refrigerate.

To clean asparagus, wash in cool water. To prepare for cooking, snap off the end of each spear, or trim with a knife.

Avoid overcooking asparagus. To boil, place 1/2 cup water in a skillet and bring to a boil. Cook asparagus until crisp-tender, about 5 to 8 minutes.

To steam, place asparagus in a steamer with 1-1/2 to 2 inches of water. Cover and cook until crisp-tender, about 7 to 10 minutes.

To microwave, place asparagus in a baking dish with tips pointed toward the center. Add 1/4 cup water and cover.

Microwave at HIGH power for 4 to 7 minutes for whole spears, or 3 to 5 minutes for pieces. Stir or rearrange midway through cooking time.

To stir-fry, add asparagus pieces to a small amount of hot oil; stir constantly until crisp-tender.