Ideally, buying fresh asparagus and preparing it the same day is the best option, but you can also find frozen spears all year round.

1. In season: Fresh asparagus is in season from February or April through June or July.http://www.the-berry-patch.com/Asparagus.htm/
2. Off season: You can buy asparagus canned or frozen, find fresh asparagus grown in a hothouse or imported from warmer climates.
3. How much? The general rule is 1.5 lbs of asparagus for four people.http://www.eatingwell.com/eat_drink/kitchen_tips/asparagus.html
4. Thick or thin? The size of the asparagus you buy has more to do with personal preference than taste. Martha Stewart says the thick stalks are often just as tender and delicious as the thin ones.http://www.marthastewart.com/portal/site/mslo/menuitem.3a0656639de62ad593598e10d373a0a0/?vgnextoid=5ba8ce908332f010VgnVCM1000003d370a0aRCRD&autonomy_kw=Asparagus&rsc=header_1
5. Tip: Whichever size stalk you choose, the tips should be closed.
6. Eat fresh: You should cook it as soon as possible to take full advantage of its flavor.
7. Storage: According to Martha Stewart, asparagus will keep for up to five days in the refrigerator.http://www.marthastewart.com/portal/site/mslo/menuitem.3a0656639de62ad593598e10d373a0a0/?vgnextoid=5ba8ce908332f010VgnVCM1000003d370a0aRCRD&autonomy_kw=Asparagus&rsc=header_1
   • You can stand the asparagus bunch upright in a wide, tall drinking glass with an inch or two of water at the bottom of the glass. Cover the tips loosely with a baggie to protect them from contamination.
   • Another option is to wrap the bottoms of the stalks in a wet paper towel, then put the whole bunch in a paper bag or an airtight plastic container. The idea is to keep the asparagus moist and separate it from other refrigerated produce.

1. Cut or snap off the ends of your stalks.
   • If you choose to snap instead of cut, an asparagus stalk snaps easily right about where the color changes.
2. As you would with any fresh vegetable, rinse asparagus thoroughly in the sink before cooking.http://www.catalogs.com/info/food/how-to-cook-asparagus.html
3. Peel the asparagus so that it cooks evenly. This is not strictly necessary, but if you want to try the technique, peel off the outer skin of each stalk with a paring knife or peeler from just below the tip to the snapped-off end.http://www.eatingwell.com/eat_drink/kitchen_tips/asparagus.html
4. If your recipe calls for cut asparagus, cut the spears at an angle, not straight across.

Having asparagus on hand gives you a quick way to spice up any meal. Some recipes focus on letting the natural flavor come through, while others coat the vegetable with exotic sauces. You can prepare asparagus to serve as a side dish, accent a roast, add variety to a salad and much more. Here are some ways to cook green asparagus.

Boiling Asparagus

Boiling asparagus is easy, and it allows the vegetable to retain the most nutrients. It's also the preferred cooking method for thicker spears.http://www.recipetips.com/kitchen-tips/t--817/all-about-asparagus.asp 

1. Drop spears into boiling water.
2. Reduce heat to a simmer.
3. Cook for five to eight minutes.http://www.marthastewart.com/recipe/boiled-asparagus
   • If you like your asparagus a bit crunchy rather than soft, cook for five minutes.http://www.marthastewart.com/recipe/boiled-asparagus
4. When the time's up, drain your asparagus.
5. Drizzle with olive oil, salt and black pepper then serve.http://www.marthastewart.com/recipe/boiled-asparagus

Steaming Asparagus

Steaming is another easy method that retains fresh asparagus' vitamins and nutrients. Steaming also brings out the sweetness in thicker green stalks. Some specialty cooking stores, such as iKitchen, carry asparagus steamers for a very reasonable price, but any large (two-quart minimum) saucepan and steamer basket will do.http://www.ekitchengadgets.com/daasst64.html?CS_003=740264&CS_010=daasst64 

1. Boil about one inch of water under a steamer basket, then reduce heat to simmer. Add a bit of salt and butter if desired.http://allrecipes.com//Recipe/simply-steamed-asparagus/Detail.aspx
2. If the pot is tall enough, tie the asparagus together and stand it upright in the basket.
3. If the pot is not that tall, arrange the spears in a layer on the bottom of the basket.
4. Cover the pot.
5. Cook for six to eight minutes.http://allrecipes.com//Recipe/simply-steamed-asparagus/Detail.aspx

Grilling Asparagus

Grilling works well with thin asparagus stalks, but thicker spears tend to burn on the outside before cooking through. Stick to boiling if you have a bunch of thick asparagus.

1. Even thin stalks should be boiled for one minute, then dipped into cold water before being grilled.
2. Spray the grill with cooking spray or oil.
3. Put thinner spears on the grill for two to three minutes on one side, then turn them over. Be sure to put them crosswise to the grill bars, so they don't fall through.
4. Grill the other side for two to three minutes, and they're done.
   • As with boiled asparagus, you can add a sauce: hollandaise, olive oil, barbecue sauce, or even mayonnaise.http://www.foodnetwork.com/recipes/the-surreal-gourmet/grilled-asparagus-spears-recipe/index.html

Roasting Asparagus

1. Preheat an oven to 400 degrees F.
2. In a bowl, toss the asparagus spears with salt, pepper and olive oil.
   • Some recipes suggest adding a bit of balsamic vinegar as well.
3. Arrange the spears in a roasting pan or baking sheet.
4. Put them in the preheated oven.
5. After 10 minutes, move the spears around, either by shaking the pan or using tongs, so that they cook evenly.
6. Cook for 20-25 minutes total.