B. Mann Consulting

Verbatim quote from the Lee Brands tag on a bunch of asparagus:

Look for firm straight stalks with tips that are well-formed and tightly closed. Rich green color is most desirable. Stalks come in a wide range of sizes. Choose the size you enjoy eating or preparing. Limp, wilted, flat or angular stalks will probably be tough and stringy. Asparagus should be used as soon as possible. If you must keep it a day or two, wrap the ends with a damp paper towel before storing in the vegetable crisper.

The larger asparagus are more tender and sweet. Ask your retailer.

I thought it was interesting. Kate and I both love asparagus, and buy it whenever it isn't hideously expensive. It is a traditional German vegetable as well, although in Germany they cultivate white asparagus.

A really easy and tasty way to make asparagus is to steam it with some dijon mustard. Trim the ends, cut the stalks in half and place in a saucepan. Add about 1/2 cup of water, add pepper and salt, and place on high heat. Once the water is boiling, whisk in a tablespoon or two of dijon mustard and cover until asparagus is tender (about 5 minutes).