In the market: choose asparagus with compact tips, straight and firm stems and a homogeneous colour. Try to choose asparagus with similar thickness so cooking time is the same.
Storage: cook the asparagus as soon as possible. If storing in the fridge for a few days ensure the stems are submerged in water or wrapped in damp paper towel. To freeze, blanch asparagus first.
Preparation: wash and trim the asparagus before cooking. Use the stems and the peel in soups or broth.