Instructions: How to Buy:
The fresher the asparagus, the sweeter and more delicate it tastes. Look for vivid green asparagus that has no blemishes or bruises. The buds should be tightly closed, the stalks firm. The bottoms of the spears should look freshly cut and not dried out. In specialty stores and at farmers markets, you might also find purple asparagus, which tends to have somewhat sweeter stalks that the green varieties.

Whether you choose pencil-thin, standard or fat spears is a matter of taste and of how you plan to use them; they should be equally tender. The choice between whole spears or tips is basically one of convenience vs. money. Whole spears have a woody section that you can easily separate from the tender tip by snapping the stalk where it naturally tends to bend.

How to Store:
Wrap the bottom of the stalks in a damp paper towel, place the bunch inside a plastic bag, and refrigerate. Asparagus will keep for several days but is best eaten soon after purchase.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.