Asparagus

Like many vegetables, asparagus starts losing its sweetness the moment it is cut. The quality of asparagus can be determined by color and shape. Asparagus should be smooth skinned and bright green with compact and closed tips. The butt end should be free of any discoloration-brown spots indicate an older cut. Asparagus is best eaten as soon as possible after harvesting, but to store put the bunched asparagus in warm water, tips up and refrigerate.