Asparagus should have long narrow stem with tight closed head.
Check for signs of browning or wrinkling at the ends of the stalk which indicates the asparagus is not fresh.
Cooking Methods
The difficulty encountered in cooking asparagus arises from the fact that the tips, being much more tender than the stalks, cook more quickly.
The answer is cook asparagus in an asparagus kettle (a special pan with a rack) but failing this they may be cooked tied together in bundles in a wide pan.
Cook in boiling salted water for 10-15 minutes or until tender, do not over cook.
