Content

• Steps
• Tips
• Warnings
• What do you need

Picking quality asparagus is practically an art, but it's very easy if you know how.

Steps

1. 1 Choose asparagus that is firm to the touch. The stems should be straight, not curved and brittle when bent. The stems should be firm but soft.
2. 2 The color should be bright green.
3. 3 Check the tips of the asparagus. In the main part, they must be tightly closed. If the tips are dark green or purple it is a quality mark. If they are yellowish or dry, then the asparagus is old.
4. 4 The diameter of the asparagus should suit your needs. Size does not affect tenderness, so ignore it. Sometimes small asparagus looks better, but large is better for a particular dish, especially pay attention to the size if the asparagus is not sold by weight but in bunches.
5. 5 Avoid damaged or sluggish asparagus. If there is a special offer for such asparagus and you want to make soup, then you can take a bunch. If the asparagus is in bloom, it is very old, so avoid it.

Tips

• Asparagus can be refrigerated for 2-3 days.
• Thinner stems are softer than thicker ones.
• White asparagus is more difficult to cook as it needs to be peeled off the outer fibrous layer. In some places, white asparagus is sold peeled, ready to cook. If it is not immediately clear whether this is so, check with the seller.

Warnings

• Avoid sandy stems.

What do you need

• Asparagus