Keep asparagus in a plastic bag in your fridge for up to four days. To extend shelf-life, refrigerate stalks (tips up) in a cup of shallow water for up to two weeks.
For longer storage, blanch for 2-3 minutes in boiling water, cool immediately, drain, and freeze (Ziploc freezer bags work well if you'd like to avoid cutting the spears!).
Trim woody ends from asparagus spears.
Asparagus can be steamed, grilled, broiled, sautéed, or roasted.
Asparagus should be cooked quickly to a slightly crisp texture. To gauge doneness, poke a stalk with a knife and you should feel a little resistance. Do not overcook as the texture will quickly turn mushy.
One cooking method is to stand the asparagus in three inches of boiling water, cover and cook for 8 minutes or until the tips are tender. This method cooks the thicker bottom stalk while steaming the more tender tips.
You can cook the spears as they are, or peel the skin with a peeler for more tender results.