The crisper the asparagus, the better it will be. Cook as quickly as possible, but if you need to store it, stand it up in a bowl with a little water at the bottom.
To Prepare Asparagus
Cut off the lower woody section and discard it. Keep the upper 6 inches or so. Peel the lower 2 to 3 inches of each spear with a good peeler or a paring knife. The spears may be left whole or they may be cut- into thirds or smaller pieces- if the recipe requires it. Smaller pieces are better if stirring is required. You may now soak the asparagus in water for 15 to 30 minutes. This keeps it crisp. Drain it well before cooking it.
Cooking Asparagus
“I like to cook asparagus lying down in just a few tablespoons of water, which eventually gets absorbed in the cooking. This way not a drop of flavor is lost in the water and the asparagus retains its intensity of taste.”
- From World Vegetarian by Madhur Jaffrey, 2002
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