Asparagus should be firm with compact tips. The spears should be straight and round, and snap easily when bent. Contrary to popular belief, spears with larger diameters are just as tender as slender spears.

Store stalks, with bottoms wrapped in a damp paper towel, in the crisper section of the refrigerator. If you don't have a crisper, put them in plastic bags and place them in the coldest part of the refrigerator. It is best to eat asparagus the day it is purchased, because the flavor lessens with each passing day. To prolong shelf life, stand asparagus, butt-end down, in 1 inch of water.