Asparagus can be used in appetizers, soups and salads. Since asparagus is harvested in the spring, you'll find the best quality of this vegetable from April through June. You may find asparagus in markets as early as February, because the first crops are picked in California. If you see asparagus in the market during the fall and winter most likely it is from South America. Frozen and canned asparagus are available year round, in the form of asparagus tips, whole spears and cut pieces.
Frozen asparagus is closer to the texture, color and flavor of fresh asparagus.
When purchasing asparagus, look for thin spears that are uniformly colored, crisp and tightly packed. Size is not directly related to quality, but stalks that measure at least one-half inch diameter at the base are usually preferable. Store fresh asparagus, which is highly perishable, in the refrigerator, in perforated containers. They will last for up to six months in the freezer. Since fresh asparagus is perishable, it needs to be cooked quickly and served right away or cooled for later eating.