I have been dehydrating a ton of frozen vegetables that had been on sale. Never done asparagus until now and rehydrated some for dinner tonight to see how it worked. Think I need to rehydrate a little longer with hotter water. The flavor was great but the texture was a little off. (Maybe it was because DH did the rehydrating to surprise me with dinner when I got home from work so I'm not going to complain).
As for storing my dehydrated stuff when it comes to fruits and vegetables I use my Food Saver and include (depending on the size of the bag) at least one oxygen absorber. I then store it all in 5 gallon buckets. The big thing to me for anything that you dehydrate, can, have in food storage, etc. is that you want to try to keep it away from the light.
Reference dehydrating meat, most all of what I have done has been jerky. I prefer to store my dehydrated jerky in the refrigerator although I have stored it in the pantry too.
A far as leather, boy, oh, boy, do I make a lot of leather. Not only fruit but when tomato sauce goes on sale for 10 cents a piece I make lots of tomato leather. Fruit leather I just put in Ziplock bags as it doesn't last long around my house. Tomato leather I package with the Food Saver and oxygen absorbers. I have been experimenting with fruit leather recipe too. For a long while I bought canned applesauce for apple leather but now am making my own applesauce in the fruit processor and adding some fresh orange, tangerine, lemon or other fruit juice.
Somebody put an awesome link about dehydrating food here a short time ago and it is a wealth of information. I have been dehydrating for a long time but I learned some important tips.