The best asparagus should be stored in cold water so they won't dry out. The bloom tips should be firm and tightly formed.
Wash in cold water, snip off ends to give a fresh cut and place in small bowl with enough cold water to cover the ends and about ¼ to ½ inch up the stem.
When ready to use, snap off the ends. (You can save and freeze the ends and use them later in soup or stock base.) Stalks will snap off at the tender part of the vegetable. You can then "clean off ends" with a sharp knife by cutting at an angle.
Never over-cook asparagus. I usually fix mine one of two ways:
- First cooking method: In a dry very hot skillet, place asparagus, add salt and char to desired doneness. Serve with dipping sauce made of ¼ cup Suan’s® Mango Lemon Fruit Butter mixed with 2 tablespoons browned butter and ½ to 1 teaspoon Suan’s® Flavor Sauce (optional).
- Second cooking method: In a shallow skillet, place asparagus in enough water to just cover, bring to a quick boil, as soon as the asparagus turns a deep green it is done. Immediately remove from hot water, squeeze a fresh lemon on the spears and sprinkle with freshly grated parmesan cheese.