Contrary to popular belief, tenderness is related to color, not thickness. The greener the asparagus, the better. The purple-tipped, bright green spears harvested at the beginning of the season are the most tender. Avoid spotted or limp stalks. Popular in Europe, white asparagus is grown underground in the absence of light.
White asparagus tends to be thick and smoother than the green spears.
When storing, wrap in damp cloth and keep refrigerated. Cook within 3 days of purchase. Bend the stalk to snap off the tough stem end before cooking. Overcooking asparagus causes it to lose flavor and nutrients. Cook until stalks are tender but firm.