Although asparagus is available for most of the year in gourmet markets and specialty stores, but I still wait for that first crop in the spring. The French prize the first tender stalks for white asparagus, and black asparagus makes its way to many Asian tables around the same time. Chef Ashbell's Tips On Asparagus Shopping Stalk vegetables like Asparagus are plant stems that are high in cellulose fibers, the strings that hold the stalks upright. For use as vegetables all stalks should be young and tender, so look for the asparagus bunches that are smaller, and avoid the ones that are thick and fat, as they tend to be tougher. Choose asparagus that are firm and not limp and rubbery, with no signs of brown spots.
Brown spots indicate that the asparagus has been improperly chilled.
Cleaning Asparagus Asparagus stems are tough at the end, so cut off the first 2 inches on the bottom. Gently peel off the top layer of skin and cook according to your favorite recipe. Cooking Asparagus is most often poached in hot water. If you use the fancy asparagus cookers, the stems are upright and cooks from the bottom up. I use a wide shallow skillet or pot with enough water that the asparagus is not crowded.