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1 Limp asparagus can be refreshed by trimming off the ends of the stalks and placing it stalk side down into a glass holding 1 1/2 to 2 inches of cold water, place a plastic bag over the tops and then store in the refrigerator for approximately 1 1/2 to 2 hours.2  Avoid cooking asparagus in an iron pot.ome recipes may call for cut asparagus. The spears should be cut at a diagonal in 1 and 2 inch pieces, depending on what the recipe calls for. Several spears can be cut at one time. Cutting the spears into pieces will expose the most flesh and help to ensure even cooking, which may be critical for some recipes.
Asparagus is harvested when the spears emerge in early spring. Typically the harvest season lasts only 60 to 90 days. Most beds produce up to 30 years, with the largest output between the fifth and twelfth year, followed by a decline after that. When buying a bunch of asparagus, its weight might vary from three-fourths of a pound to over two pounds. Generally, 1 pound of fresh asparagus will provide 2 cups, cut up. A 10-ounce can (if one dares to use the canned variety), amounts to about 1 1/2 cups, cut up. Spears of asparagus are graded based on the diameter of the spear, which is measured 9 down from the tip.