If you must store any variety of asparagus, treat it as you would treat a cut flower. Trim the stems and stand them in a glass with one to two inches of water. Cover with a plastic bag and refrigerate for 2 to 3 days or until ready to use. It truly shines as a source of folate and has a goodly amount of fiber. Vitamin A 485 IU Cook asparagus as soon as possible to ensure peak flavor.
Spears start to lose flavor and moisture as soon as they are harvested.
For this reason, imported asparagus, while still good, tends to lack flavor, making home grown Michigan and Illinois spring crops most desirable. To prepare, wash under cool running water and trim an inch from the stem end. Use a vegetable peeler to peel an inch or two off the bottom end, if desired. The peelings can be added to the cooking water which, can be refrigerated and reused. The water becomes quite flavorful and is excellent in stock and soup.