Tender green asparagus is irresistible in the springtime. But it can be difficult to tell how fresh and tasty your asparagus will be when it is stacked up high in a bin at the supermarket. To help you pick the best asparagus possible at the grocery store or farmers market, we consulted two vegetable-loving chefs. Here are their tips for picking the best asparagus so you can enjoy this veggie roasted, sautéed, and even blanched for a simple salad.

How to buy asparagus 

The number one rule: It should be stored in water

“Unless I’m at a farmers market, I only buy asparagus at a grocery store when it’s properly stored,” says executive chef Verlord Laguatan of the Viceroy Chicago Hotel. What exactly does that mean? “The asparagus should be standing upright, with the bottoms soaking in fresh water,” he says, which helps to keep the stalks fresh. 

Look for firm spears and tight, dry buds 

“Asparagus should be firm and have a good snap when broken in half,” Laguatan adds. “This lets me know that it hasn’t been picked too long ago and has been stored properly. The skin should be wrinkle-free, and the little florets on top should be nice and dry. Soggy tops are the first indication that the product is turning bad.”

Chef Scott Clark, who owns Dad’s Luncheonette in Half Moon Bay, California, agrees. “You want to find firm straight spears with a tight closed crown.” 

Shop seasonally

Seasonality is key. Asparagus is particularly prone to wilting and turning bitter when it has traveled a long way. “Buy it up when it’s in season [from around April through June], and yearn for it when it’s not,” says Clark. “Don’t go buying it in December and expect the same pop and flavor as when it’s peaking.” 

How to store asparagus

How you store the asparagus once you bring it home is just as important as how it is stored at the grocery. Laguatan likens a bunch of asparagus to a bouquet of flowers, and suggests you treat it the same way. “Trim the bottom and place it standing up in a container in the fridge in a little bit of water. Change the water frequently if you’re not using it right away.”

One more note: People usually throw away the bottom part of the asparagus as it’s very woody and fibrous. However, it’s a great addition to vegetable stocks and soups. All the flavor is still there, so don’t waste it.