How to Choose: The stems should be firm and straight, and the buds, or tips, tightly closed. Look for bright green coloring, and avoid spears that are shriveled or wet or have thick, woody stalks. White asparagus should be firm and smooth. Popular in Europe, it has a milder taste and a more delicate texture.

How to Store: Wrap the cut ends in a damp paper towel and keep in a plastic bag in the refrigerator, or stand the stems in an inch of water in a sturdy glass or vase and refrigerate.

Shelf Life: Asparagus are best eaten fresh but will last up to 3 days in the refrigerator.

Best Uses: Rinse to remove sand from the tips. Snap off or trim the bottoms (peeling is not necessary). Asparagus is good raw, blanched, or roasted. Or broil until browned and tender (3 to 5 minutes, shaking the pan occasionally), drizzle with balsamic vinegar, and top with Parmesan shavings.