Store
Keep asparagus in the fridge with the ends trimmed, standing upright in a jar with a little water, or wrapped loosely in a damp paper towel. Use within a few days while the spears are firm.
Prep
Rinse just before using. Trim or snap off the woody ends. Peeling the lower stems is optional for thicker spears.
Eat raw or cook
Asparagus can be thinly sliced raw into salads. It’s also great grilled, roasted, steamed, or sautéed. Cook briefly so it stays tender with a bit of bite.
