Asparagus cultivation goes back more than 2,000 years in the Mediterranean, but it was the fancy French who raised its preparation to new heights in haute cuisine. Now this spring vegetable, which is rich in fiber and vitamin C, is worshiped the world over. Look for spears that are a nice green color. The tips should be dry and compact. Check the cut ends and avoid those that are dried out.
Many markets display asparagus standing up in ice, but it's best to check the ends for moistness.
To prepare asparagus, wash, then hold each end of each spear and bend till it breaks. Discard cut end, which is tough. If spears are large, bottom halves may be peeled to ensure a more tender result, but peeling is optional in most cases. To cook, toss in boiling salted water 2 to 5 minutes, depending on thickness, a little less if asparagus will be served cold. Serve with salt and pepper and a twist of lemon.