The longer you wait to consume asparagus, the more fibrous it will become, especially at room temperature. Their sugars swiftly convert to starch, and the growth of woody tissue is expedited, giving it a harsh flavor. Refrigerator: first, cover the bundle's base in moist paper towels and place everything in a plastic bag. Alternatively, set them upright in a container with 2 inches of water. They will keep for about a week. Asparagus will stay in the freezer for around 8 months after being blanched for 3 minutes in boiling water. They must be cooked without being thawed. canned: peel them and set them in a jar of salted water with a little lemon juice, making sure they don't come into contact with the capsule.