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Thoroughly rinse the asparagus spears, then trim off the woody, tough ends of the asparagus, about 2 to 3 inches from the bottom.
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You may want to keep asparagus long (better for grilling and serving as a side). In this case, simply cut off the bottoms and cook the remaining part of the spears or cut off and discard the bottoms, then continue cutting the spears into smaller pieces.
To store whole asparagus stalks: Trim the ends of the asparagus, then place in a in a jar filled halfway with water and top with an unsealed plastic bag. To store cut asparagus: Transfer the chopped asparagus into an air tight container or jar filled with enough water to cover the asparagus.