Store the asparagus:

Wrap the asparagus in a damp kitchen towel at home and store in the vegetable drawer in the fridge. This will keep them crisp for several days.

Prepare asparagus correctly:

Cut 1 cm off the bottom end before peeling. Peel generously so that no tough fibres remain. Peel the white ones all over, the green ones only in the bottom third.

Cook the asparagus until crisp:

Cook in plenty of gently boiling water until crispy. Lightly salt the water, add a little butter and 1 tbsp sugar. Butter enhances the asparagus flavour and a little sugar reduces the bitterness of the asparagus.

Keep the cooking water

The cooking water can also be used for asparagus soup, in which case not only the asparagus but also the skin and trimmings should be cooked to extract the maximum flavour. Once the asparagus are cooked, strain everything through a sieve and keep the asparagus stock.

Remove from the pan before cooking

As asparagus continue to cook after draining, they should be removed from the pan before the desired cooking point. If you are using them for a salad, quench them immediately in cold water. This will keep them nice and crispy.