For this recipe, you want to look for thin, fresh asparagus stalks. Fresh asparagus should be bright green in color, with slight fading to white at the cut end of the stalk. If asparagus seems faded or dull, it had passed its sell-by date. Asparagus should stand up straight, and be firm and smooth to the tough. Do not choose limp or wilted stalks. The tips of the asparagus should be tight; closed and compact. If the leaves are soft or spreading away from the stalk, keep looking. Asparagus comes in a variety of sizes, ranging from very thin to jumbo. Generally, the thinner the stalk, the more tender the asparagus will be. Thicker stalks can be chewy, stringy, and have an unpleasant, woody texture. For this recipe, we prefer to use the thinnest stalks we can find. That said, you may prefer making the pilaf with a bigger stalk, especially if you are a big asparagus lover. The important thing is to select stalks that are uniform in length and thickness, as this makes preparation easier and will result in more consistent cooking.