Stalks of this vegetable should be rounded in shape and neither fat nor twisted. Always look for a firm, thin stems with a deep green color or purplish closed tips on it. The cut end of it should not be woody, although a little woodiness at the base of it helps in the prevention of drying out. Once the vegetable had been trimmed and cooked, study shows that it loses about half of its total weight. Use the vegetable within the day or two to achieve the best flavor and texture. Stored the vegetable in the refrigerator. Be sure that the ends are wrapped with a damp paper towel.
Remember to do not peel thin type of asparagus. However, those with thick stems required peeling because the stems had a stringy and tough characteristics. Remove the tough outer skin at the bottom portion of the stem using a vegetable peeler, but do not remove the tips. Wash the vegetable under a cold water to let sand and soil residues flowed out from it. It is advisable to cook the vegetable in whole.
If you want to cut the vegetables into smaller pieces, it would be best to cut them after they are cooked. You can enjoy asparagus served hot or cold. You can add it up in your favorite salad or toss a freshly cooked pasta with it together with olive oil and favorite pasta spices. Chopped one can add a flavorful taste and color to your made omelets.