Asparagus is a shoot, so go for the thin and tender ones: they have a more sweet, earthy flavor and are a lot easier to chew. Be sure to rinse the clay/dirt off, or "swish" in a full sink of cool water. The tips of asparagus should be dark and supple, while the stalk closest to the root should be white and hard. You can spend a lot of time cutting the white stalk off --or---simply bend the the stalk and it will naturally break off where it transitions into a hard core.
3. Store in a zip-lock to ensure as little air as possible is with the shoots. You can freeze them in a zip-lock for 18 months. Be sure to label and date!
To cook them, simply steam them until they are "fork tender" (easy to pierce, but still a vibrant green). Or you can pan sear or grill them in 2 Tb. Olive oil and 1 tsp. lemon juice with salt and pepper to taste. Cook over medium heat in a flat row so they aren't stacked on each other, turning once for a cook time of 3-5 min. each side. They're a great side to ANY meat course.
NOTE: if you grill them on a grill rack (and not a grill plate or pan), you can thread two parallel skewers through five side-by-side for easy turning with the assurance that none will fall through the grill slots.
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