Fresh:
Keep fresh asparagus clean, cold and covered. Trim the stem end about 1/4 inch and wash in warm water several times. Pat dry and place in moisture-proof wrapping. Refrigerate and use within 2 or 3 days for best quality. To maintain freshness, wrap a moist paper towel around the stem ends, or stand upright in two inches of cold water.

Freezing:Wash asparagus thoroughly. Trim stem ends slightly. Leave spears whole or cut into 2-inch lengths. Blanch in boiling water for 1 to 2 minutes ONLY. Cool IMMEDIATELY in ice water. DRAIN WELL and pack in plastic freezer bags or containers leaving no excess air space. Seal, label and freeze at 0 degrees F. Use within eight months for best quality. Do not defrost before cooking.

The blanching process may also be done in the microwave. To do this, place the asparagus in a microwavable dish. Add two Tablespoons of water per pound. Cook at full power for 1 to 2 minutes, or until bright green and still crisp. After blanching, submerge immediately in ice water. Drain well and pack in plastic freezer bags or containers, leaving no excess air space. Seal, label and freeze at 0¡ F. Use within 8 months for best quality. Do not defrost before cooking. If asparagus becomes defrosted, cook immediately. Do not re-freeze.

Canning:
Wash and drain asparagus spears. Leave spears whole or cut into pieces. Boil 3 minutes. While hot, place into canning jars, leaving 1 inch head space. Add 1/2 teaspoon salt to pints, 1 teaspoon salt to quarts, if desired. Cover with boiling water. Adjust caps. Process in steam pressure canner 25 minutes for pints, 30 minutes for quarts, at 10 pounds of pressure (240¡ F). Keep canned asparagus on a shelf in as cool and dry a place as possible. Date jars as you prepare them and use the oldest jars first. Use within a year.