Well in case like me you are not lucky enough to hbe growing any of this lovely vegetable in your garden; here are a couple of tips for buying, storing and cooking it.
Asparagus is the young and tender shoots of a perennial plant having erect multi- branched stems and slender branch lets.
When choosing it in the shop if you are like me and unlucky enough not to have any in your garden; look for asparagus with plump stalks. Shrivelling indicates age and poor storage. It is available canned or frozen as well.
Storage: To keep asparagus at its freshest, cut off one inch from the bottom of the stems and stand in a container tall enough to hold them upright. Add about two inches of water, cover loosely with the plastic bag from which it came, and place in the refrigerator; otherwise, the stalks could shrivel, diminishing both texture and flavour. Add more water as needed to keep the bottoms covered.
Cooking Cut or snap off woody bottoms of stems before cooking. Asparagus takes best to steaming or braising and can be served warm or as a salad with vinaigrette.
Nutrition Asparagus is a good source of vitamin A and contains some iron and vitamins B and C.