Spare a spear?

Buy
Asparagus goes hand-in-hand with springtime, coming into season in February and usually lasting through June. It's at its very best in April and May (and the prices are primo too). When choosing spears, they should be strong, smooth, and have a bright green color (unless, of course, you are buying white asparagus). Try to buy a similar size for uniform cooking-thicker spears tend to be juicier and pack more flavor, thinner are more tender. Pass on spears that are dry, splitting, wrinkly, or with ruffled tips-compact and closed blossoms are ideal.

Store
Asparagus should be eaten as soon as possible. Barring that, it can keep for 2-4 days. Simply rinse the spears, pat dry, snap the fibrous ends off (about a ¼ inch), and then wrap the asparagus in a slightly damp paper towel or cloth, especially around the stems. Place in a plastic bag and store in the veggie drawer of the refrigerator. Or you can snap the stems and then stand the spears upright in a glass with a couple inches of water, covered in a plastic bag.

Prepare
First, thoroughly rinse the asparagus under cold water since it can be quite sandy. Be sure to snap or trim the ends off thicker spears; no need on thinner ones since they are already tender. Some like to use a vegetable peeler to remove the tougher skin near the base (all white asparagus should be completely peeled).

Eat
Asparagus can be steamed, blanched, boiled, microwaved, roasted, or grilled. It can also be eaten completely raw-it's excellent in salads or with dips. Asparagus is versatile enough to be added to a variety of dishes, from pasta to stir-fries. Simplicity is often best: sometimes a peppery olive oil and kosher salt is all that's needed (or for some decadence, put a poached egg or Parmesan on top). Leftovers can be served hot or cold, and taste great in soups and salads.