Q&A for How to Choose Asparagus

To prepare asparagus, hold each spear near the bottom and bend it gently until it snaps naturally. Discard the tough end that breaks off. Alternatively, line up the asparagus spears and use a knife to trim off the bottom, about an inch or so. Rinse the asparagus under cold water to remove dirt or grit, and it's ready to be cooked or used in your favorite recipe.

The blunt end of the asparagus may sometimes be white, especially in young plants. There are also varieties of white and purple asparagus

Black tips could be an indication of spoilage. If the tips are also very soft, then throw them away.

It the asparagus is slimy, it is past being good and needs to be composted. You may still be able to salvage the stems for soup or stew though, depending how much the sliminess has traveled downward.

Discard any that are light in color, beginning to turn yellow or have begun to turn to seed. Look for wetness and slime, which is a sign the asparagus is past its prime. Fresh asparagus tips are firm and dry.

They are leaves which protect developing branches. Asparagus is harvested very young, while it's practically still just a shoot - left unattended, the tips branch out and grow to look a little like clusters of ferns.