Whether thin or thick, asparagus stems should be bright green, firm, and straight. The buds, or tips, should be tightly closed. Wrap the bottoms in a damp paper towel and keep in a plastic bag in the refrigerator for up to three days. Before cooking, rinse to remove sand from the tips and snap off or trim the bottoms (peeling is not necessary). Asparagus is good raw, blanched, broiled, or roasted.
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