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Selecting Asparagus
Asparagus has earned a reputation for being elitist, probably because it's rather expensive when bought out of season. But if you're like many people, you may swear it's worth its weight in gold.

Spotting the first asparagus in stores is a sign of early spring. Look for a bright green color; stalks that are smooth, firm, straight, and round, not flat; and tips that are compact, closed, pointed, and purplish in color. Thick stalks are fine, but choose stalks of similar size so they'll cook at the same rate. Keep asparagus cold or the stalks will deteriorate, losing flavor and vitamin C. Wrapped loosely in a plastic bag, the stalks will keep for almost a week. To enjoy asparagus year-round, blanch the spears the day you buy them, wrap them tightly in foil, and freeze for up to 12 months.

Tips for Preparing and Serving Asparagus

Bunches of asparagus spears
©2007 Publications International, Ltd.
Look for bright green color
when selecting asparagus

Wash them thoroughly, and snap off the whitish stem ends. Add these to soup stock instead of just tossing them out. Boil, steam, or microwave asparagus, but avoid overcooking it. When cooked correctly, the spears should be crisp-tender and bright green. Overcooked spears turn mushy and a drab olive green. Simmer for three to five minutes only. For more even cooking, stand stalks upright in boiling water, with the tips sticking out of the water, for five to ten minutes. This way, the tips steam as the stalks cook. Microwaving takes two to three minutes in a dish with a quarter-cup water. You can serve asparagus hot, warm, or cold. For a change of pace, try adding cut-up asparagus to your next stir-fry or pasta dish.

Keep reading to learn about the many health benefits of asparagus.

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