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Storage

Asparagus tastes best freshly cut, but if necessary, refrigerate the stalks by placing them upright in water. To freeze, first blanch the stalks for about 3 minutes and then after cooling, place in freezer bags and freeze.
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Microwave Blanching


Place the asparagus in a microwaveable dish. Add two Tablespoons of water per pound. Cook at full power for 1 to 2 minutes, or until bright green and still crisp. After blanching, cook immediately in ice water. Drain well and pack in plastic freezer bags or containers, leaving no excess air space. Seal, label and freeze at 0° F. Use within 8 months for best quality. Do not defrost before cooking. If asparagus becomes defrosted, cook immediately. Do not re-freeze.
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Asparagus in fridge

Fresh:
Keep fresh asparagus clean, cold and covered. Trim the stem end about 1/4 inch and wash in warm water several times. Pat dry and place in moisture-proof wrapping. Refrigerate and use within 2 or 3 days for best quality. To maintain freshness, wrap a moist paper towel around the stem ends, or stand upright in two inches of cold water.
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Frozen Asparagus


Microwave frozen asparagus in a covered microwaveable baking dish with 2 Tablespoons of water. Cook at 100% power for 4 to 7 minutes, stirring or rearranging
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Microwave


Microwave fresh asparagus by placing one pound in a microwaveable baking dish or serving bowl. If cooking whole spears, arrange with tips in center. Add about 1/4 cup water and cover tightly. Microwave at 100% power for 4 to 7 minutes for spears, 3 to 5 minutes for cuts and tips. Stir or turn halfway through cooking time.
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Double Boiler or Percolator

To steam asparagus in an upright position, fasten the stalks into a bundle using a band of foil or string. Stand the stalks upright in the double boiler or percolator with the tips extending an inch or more above the boiling, salted water. A glass cooking vessel works best. Cover and cook until tender, 5 to 8 minutes.
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Stovetop

Cook fresh asparagus in a small amount of boiling water until tender. Fresh asparagus will be crisp-tender in 5 to 8 minutes.
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Chive Ribbons

Use the long slender leaves of chives or garlic chives to tie individual bundles or servings of green beans, julienne carrot sticks, or asparagus.
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Roasting

Oil a roasting pan and add your prepared spears, rolling them around the pan to coat with oil. Roast at 500 degrees for about 5 minutes. Turn the spears with tongs, add seasoning, and continue roasting for another 5 minutes.
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Preparation For Cooking.

Rinse the buds well to remove any sand or soil, then simply snap off the woody ends before cooking the spears. The spears can be whole or cut. Steam or boil briefly to retain color and crunch.
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Stir-Fry


Cut spears diagonally in 1/2 inch pieces, leaving tips whole. Stir-fry pieces in butter or hot oil, in a skillet or wok at medium high heat. Stir constantly until tender-crisp, 3 to 5 minutes.
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Frying Pan


Place a strip of folded aluminum on the bottom and up the sides of the pan, extending over the edges. Bring water to a boil; add asparagus spears and cook, uncovered, until crisp-tender, 3 to 5 minutes. Use foil strips to gently lift the spears to a serving dish.
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Keeping Asparagus Fresh

Buy asparagus when the stems are green and smooth and the buds tightly closed. Keep upright in a jar of cold water, in a cool room, out of direct sunlight for a couple of days.
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