Asparagus should be fresh and firm with compact tips. Spears should be straight and round, and should snap easily when bent. Contrary to popular belief, diameter of spears is not an indicator of quality. Spears with larger diameters are just as tender and flavorful as slender spears. Avoid asparagus with wilted appearance or spreading tips.
Storing and Handling
Temperature/humidity recommendations for short-term
storage of seven days or less:
32-36 degrees F/0-2 degrees C
90-98% relative humidity
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PMA Fresh Produce Manual
Troubleshooting
Dull gray-green color; limp tips:
These are indications of chill injury. To prevent chill injury, do not store asparagus below 36 degrees F/2 degrees C.
Tough spears:
Asparagus is sensitive to ethylene; spears may become tough if exposed to the gas. For best quality, store asparagus away from ethylene-producing fruits and ripening rooms.
Decay; tough texture; loss of flavor:
Asparagus will deteriorate and lose flavor if stored at high temperatures. For best quality, maintain storage temperature of 32-36 degrees F/0-2 degrees C.
Dried up butt ends:
Asparagus butt ends may become dry if exposed to low humidity. For best quality, maintain humidity level of 90-98%. To help maintain quality, stand asparagus bunches, butt-end down, in shallow water. NOTE: Asparagus with white butt ends is less perishable than asparagus with green butt ends.
Variety/Type Descriptions
Asparagus is a member of the lily family. Commercial forms are actually the shoots of the immature plant. The two most common types are:
Green – Predominant type for fresh availability. Green stalks with some white at base. Green tips with some purple tinge.
White – Almost perfectly smooth and rounded at the tip, with no bract development visible. Spears are thicker, more tender, and have a subtler flavor than green asparagus.
