Asparagus and Rhubarb

Treat your asparagus and rhubarb as you would fresh-cut flowers:  bring them straight home from market, protecting them as much as possible from heat and sun in transit.  Once home fill a o pitcher or large, heavy mug with WARM water, then trim the stalk ends as you would flowers and plunge the fresh ends into the awaiting water. Store them in the fridge in this manner until you are ready to consume.  And, if you gently drape a plastic bag over the top they will stay even fresher.