Asparagus is a good source of vitamin C and an excellent source of folate. Asparagus also contains antioxidants that promote good health.

Buy firm, bright-green stalks with tight, purple-tinted buds.  If spears are khaki-green they are past their prime.  Use as soon as possible after purchase.  To store, trim ends,  Stand stalks upright in 1 inch of water in a tall container.  cover the tops with a plastic bags and refrigerated for no more than a few days.

Gently snap each asparagus stalk at the bottom; it should break at the very spor when the woodiness begins.  Discard the woody ends.  Soak in cold water.  Thicker stalks require peeling/  To cook, lay spears in 1 inch of water with awide, non-aluminum pan.  Bring to a gentle boil.  Thin spears will take 3 to 5 minutes; medium, 5 to 8; and thick 10 to 12 minutes.  Cook to crisp-tender.  Stick with a fork to test.  SErve immediatley.