Asparagus spears (Asparagus officinalisL. cv. Limbras 10) were stored for 3–5 days in atmospheres containing between 40 and 90% carbon dioxide (CO2) to evaluate the effect of insecticidal CO2atmospheres on sensory quality based on sensory panel ratings of characteristic asparagus flavour, off‐flavours, flavour acceptability, andoverall acceptability. Sensory quality of spears after 4 days storage in 60% CO2was similar to air‐stored spears but 5 days storage caused deterioration in the CO2‐stored spears relative to the air‐stored spears. Using higher CO2levels than this for shorter storage times resulted in spears with CO2injury and poor sensory quality. Spear quality deteriorated with shelf period but previous CO2treatment did not affect the rate of deterioration. Storing spears at 5°C in 60% CO2or 0°C in air gave consistently higher (lower for off‐flavours) sensory quality ratings for all characteristics assessed than vice versa. Thick spears had more flavour and were more acceptable than thin spears. Thick spears had more flavour than thin spears when stored in CO2, but thin spears had more flavour when stored in air than in CO2. In 60% CO2, spears stored dry had a more acceptable flavour and were more acceptable overall (where panellists considered aspects such as flavour, texture, and off‐flavours in the overall rating) than those stored with their butts in water. Spears stored in air with their butts in water had a more acceptable flavour and were more acceptable overall, spears stored with their butts in water had less characteristic asparagus flavour than those stored dry. High levels of CO2could be used as a disinfestation treatment of fresh asparagus spears without significant effect on spear quality (compared to spears stored in air under similar conditions) providing levels >60% CO2are not used, and storage time in the atmosphere is kept to 4 days or less.