HOW TO STORE AND COOK FRESH ASPARAGUS 
Keep asparagus cool and moist: Handle
asparagus spears like flowers. Trim the butt end of the spears, then
refrigerate, upright, standing in an inch  of water. Cover loosely with
plastic. Or wrap the cut ends in a wet paper towel and store in a plastic
bag with the top of bag left open. Stored this way, fresh asparagus keeps
for 2-3 days refrigerated.
 Asparagus Cooking 101: A pound of asparagus contains 12 to 15 spears that
measure 9-10 inches long and 1/2- 3/4- inch thick. A pound serves two to
four people.
Trim about an inch from the butt end. Cook asparagus until barely fork
tender (tender crisp). Do not overcook; asparagus will absorb water and
break down. Let cool to room temperature if not serving hot. Once cooked,
refrigerate asparagus for no more than 2 days.
 Blanch or boil: In a frying pan large enough to hold asparagus in one
 layer, bring approximately 3 inches of water to a boil. Stir in 1
tablespoon salt. Add asparagus. Cook at a medium boil until fork tender, 2-5
minutes, depending on thickness. Drain on paper towel; serve immediately or
cool.

 Steam: Place whole trimmed asparagus on a steamer rack in a large sauce pot
over (not in) boiling water. Cover and steam for 4-8 minutes.

Microwave: Arrange whole trimmed asparagus in a glass baking dish with tips
overlapping in center. Add 2-4 tablespoons water. Cover dish with plastic
wrap, turning back one corner to vent steam. Microwave at high power for 3-6
minutes, then let stand 3-5 minutes more.

Stir-fry: Cut asparagus spears at an angle into 1-inch lengths. Stir-fry in
hot oil or butter, stirring constantly for 3-7 minutes.

 Grill: Brush spears (blanched if jumbo size) with olive oil and place
directly on the grill. Cook, turning several times, for 4-6 minutes.
 
 

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