Bad asparagus happens in the fridge. Don’t just toss the bunch in the drawer and hope for the best. Treat it like fresh flowers. Trim the ends and stand the spears upright in a glass with an inch of water.
Cover the tops loosely with a plastic bag. This keeps them hydrated and crisp for up to five days. Change the water every two days. Hydration is the enemy of woody.
Never wash asparagus until you are ready to cook it. Moisture is the quickest way to turn those tight tips into a slimy mess. A damp paper towel in the bag? That’s a one-way ticket to Bad Asparagus Town.
Fun Little Fact
White asparagus is just green asparagus that has been buried in dirt to block out sunlight. It’s the same plant, just dramatically different in flavor—milder, more delicate, and requiring a peeler. Good in its own right, but not superior.
The world record for the largest asparagus spear is over 12 pounds. That’s not a vegetable; that’s a weapon. Stick to the manageable, elegant spears for your plate.
