When selecting asparagus look for stalks that are straight, fresh appearing, and uniform in size to ensure that they are done cooking at the same time. Asparagus tips should be firm with closed, compact tips and good green color. The thickness of the stalk is not important; both thin and thick asparagus can be tender.
Cooking asparagus is very simple, break off each stalk as far down as it snaps easily. Wash remaining asparagus thoroughly then it is ready to be boiled, steamed, grilled or roasted.