Choose asparagus:

Look for bright green or violet-tinged spears with firm (not limp) stems.
Make sure the tips are closed and compact.
When the bunch is squeezed, it should squeak.
Also, be sure to avoid stalks that appear woody.

Store asparagus:

Trim the bottoms and wrap the cut ends in a damp paper towel. Refrigerate in a plastic bag for up to three days.

Alternatively treat your spears like fresh flowers: place the cut ends in a bowl or a vase filled with an inch of water and cover the tops with a plastic bag. Store in the refrigerator.

Cook asparagus:

Asparagus are the perfect side to steak or salmon, they can be added to pasta or risotto and paired with poached eggs or dipped in Hollandaise sauce.

  • Jumbo asparagus are ideal to BBQ or roast. Enjoy them with olive oil, garlic, a squeeze of fresh lemon juice and a sprinkle of Parmesan cheese.
  • Thin asparagus are perfect to pan-fry with butter, salt and freshly ground pepper.
  • Asparagus can also be boiled or steamed and enjoyed with a drizzle of olive oil, salt and pepper or roasted wrapped in bacon.

Have fun experimenting with new recipes!