I love asparagus. My favorite way to cook it is tossed with olive oil, salt & pepper and either roast it in the oven or on the grill. It's always abundant in our garden this time of year (although the season is waning) and it's always a shame to see it get soggy and mushy before you have a chance to cook it.
Quite a few years ago, I discovered that I didn't need to buy an expensive asparagus container to keep our bounty fresh and crisp. Just put them in a glass with water and store in the fridge. Boom! Be sure to keep an inch or two of water in the glass if you don't cook them quickly.
My mom, Dixie, always saves the tough stems, purees them, puts in some broth, milk and seasonings and makes asparagus soup for her and my dad. I've been putting the extra pieces in a bag in the freezer to give that a try.
