By Marge Perry
Updated April 11, 2011
Credit: Randy Mayor; Cooking Light

Store asparagus, with the spears pointing up, in a glass filled with about 1-inch of water. Cover the glass with a piece of plastic wrap, which you can secure with a rubber band, and keep it refrigerated.

Before using asparagus, you'll need to get rid of the tough, fibrous ends. The easiest way to do this is to bend the stem until it snaps (where the most tender part begins). For more tips and recipes, see our video on trimming asparagus spears and 7 Ways with Asparagus.