If you purchase asparagus and are not using it right away, the best way to store it is trim the ends off, and sit cut side down in a bowl of water. This can sit in the refrigerator for up to a week and will stay fresher than sitting in the vegetable drawer.
The other way I have been making asparagus lately is to do a quick blanch so that I can use them as a snack, dipped in my favorite salad dressing. This makes for a quick snack when I first come home from work ravenous and will tide me over until dinner.
First the saute...
1 bunch asparagus,
2 cloves garlic, minced
Trim the bottom, woody ends off the asparagus, about 3 inches, and discard. Slice on a bias, or diagonal, cutting each spear into about 4 pieces as shown below. Take your time. Slice one spear at a time if you need to until it feels easy, getting a nice diagonal cut.
Mine were perfect at 4 1/2 minutes in the pan. You can stick one with a fork to see how tender they are or my favorite method is just to eat a piece since that is the real test of whether it is done or not. Yours could take a little longer depending on how thick the spears are and how big you cut your pieces. Just stir and continue sauteing until you are happy with how they taste.
And now for the blanching....
1 bunch asparagus - medium size is best, dont use super thin spears
1 pot of boiling water
bowl of water and ice (optional)
Trim the bottom, woody ends off the asparagus, about 3 inches, and discard.
ice bath or "shock" them. This is done by filling a bowl slightly larger than your vegetables with water and some ice cubes. You dont want the vegetables to overcook, and this helps to cool them down very quickly. Set up the ice bath beforehand and have it sitting on the counter by the pot. As soon as your asparagus are done, pull them out with tongs and place into the ice water.
Sesame Ginger Dressing from Whole Foods.
I hope you try these out. If you do, let me know how it came out!