Tip #1 : Blanch the asparagus for a couple of minutes in salted boiling water.

Tip #2 When looking for asparagus, seek out firm stalks which are not wrinkled. Stalks vary in width which is an indicator of age. Slender stalks are much younger than thicker ones and are more tender. Thinner stalks require shorter cooking times and are not as woody.

Tip #3 As soon as you purchase asparagus, wrap in a damp cloth and store the asparagus in a vegetable crisper or bundle spears with a rubber band and place upright with the cut ends in a container with about an inch of water. What this does is that it keeps the spears vital until you can use them

Tip #4 It is suggested that you refrigerate the asparagus immediately and use as soon as you can. The asparagus has sugars that turn rapidly into starches which reduces the flavor quickly

Tip #5 : Before cooking asparagus take the spears and rinse them in cold water, snap the bottoms of each spear off. Snapping the base of the asparagus is a way to remove the part that is woody as the spear will snap where asparagus turns from tender to woody. Now bend the spear near the base and you should be able to snap the asparagus pretty easily. No knife is needed.

Tip #6 : It is important not to overcook the asparagus. Just cook it long enough to get a nice charred color on the spears. When the asparagus begins to turn golden brown, then remove it from the heat.

Tip #7 Serving Tip : Try to serve the asparagus spears lined up on a serving tray, then drizzle the asparagus with some vinaigrette.

Tip # 8 Serving Tip 2 : The long nature of the asparagus makes it ideal for serving on a platter that is long and rectangular. A white platter gives the green asparagus some stunning contrast.

Tip #9 You can also add a little fresh lemon zest on the top of the asparagus to give it some extra flavor