Age

The age of asparagus affects its texture and taste. While older asparagus can be sweeter and more tender inside, younger asparagus tends to be fibrous and harder to cook.

Thinness

Grocery stores promoted skinny asparagus as "gourmet," so shoppers believed them to be better than thick ones, but overly thin stalks can turn limp and floppy when cooked.

To avoid issues, aim for asparagus around ⅜ to ½ inch wide, as this size strikes a balance between tenderness and flavor without becoming overly tough or fibrous.

Width

Pick the asparagus’ width based on your dish; for instance, young asparagus is great when quickly sautéed with flavorings, while middle-aged asparagus is good in pasta.

Skinny spears are fine for meals that require a quick blanch or toss in the pan but look for medium or large when cooking with other veggies or putting your stalks on the grill.

Size

Avoid mixing thick and thin asparagus spears due to their differing cooking times. Instead, blanch each according to size, then cut, and use without additional cooking.

Blanching times will vary by asparagus size. Small spears only take about two minutes, while larger ones need about four.

Second-Rate

When buying asparagus, opt for fresh, local bunches from farmers' markets, roadside stands, or quality grocery stores.

Look for bright green stalks that stand upright when held, with firm texture, closed tips, and an even overall color.