About Asparagus
Storage
Store asparagus, stalk side down, in a wide mouth jar or glass with an inch or so of water in it. Loosely cover the tops of the asparagus with a baggie or tent of plastic. Change water if it gets cloudy. Keeps for several days. When ready to use, rinse well to remove any residual sand/dirt.
You can also store by wrapping the bottom stalk ends in wet paper or cloth towel and storing in a loosely closed plastic bag in the crisper section of the refrigerator.
To Prepare
To peel or not to peel… Some people like to peel asparagus stalks with a vegetable peeler. I’ve found that with the super-fresh, delicate asparagus we get from our CSA farms, there really is no need for this extra step.
Gently bend the stalks near the bottom and allow them to snap in two where they naturally break. This is an easy way to remove the least fresh, bottom end of the stalk, thus avoiding the need to trim them. But do be careful to bend very near the bottom- you don’t want to break off too much.
You want your cooked asparagus to be crisp-tender. It cooks very quickly; be careful not to overcook, or it will get mushy.
Steam about 3-5 minutes, roast in 375 oven tossed with a drizzle of olive oil, salt and pepper on a rimmed baking sheet for 4-6 minutes, (my favorite method), and stir-frying is quicker yet. They can be placed directly on your grill, but be sure to turn often.
Asparagus can be eaten raw too; great with dips when cold and crisp!
Waste Not, Want Not
Throw your leftover asparagus ends into a heavy, zip lock freezer bag this spring. Freeze and use later for soups, (see “Stalk Stock” recipe below), as a delicious substitute for water when cooking rice, stir frying and more-- you’ll get to revisit springtime all over again!
You can continue to add asparagus ends to the freezer bag over several weeks.
Asparagus “Stalk Stock”
3 c. rough diced asparagus stalk ends
5 c. water
1/2 c. rough chopped celery, including leaves
1/2 c. rough chopped onion
2 peppercorns
1 bay leaf
1/2 tsp. thyme
Put all of the ingredients together in a pot and bring to a simmer.
Low simmer for 30 minutes. Cool and strain. Discard solids.
Refrigerate stock for 4-5 days, or freeze for 2 months.
Tips
Whenever you crisp-cook, blanch, or roast asparagus for dinner, pull out a couple. You’ll never miss them. Cut into pieces if desired, toss into a container, and refrigerate. You’ll pat yourself on the back when you can add the prepped, and ready-to-go asparagus to a salad, sandwich, omelet, stir fry, etc. the next day! I put a few leftover stalks into the middle of my grilled cheese sandwich recently- YUM!
Nutrition
Asparagus is very well-balanced nutritionally. It is one of the best sources of folate, is especially high in B vitamins, as well as A, K, and C; has excellent fiber content, and is loaded with anti-inflammatory and antioxidant nutrients.
Liz Talley, Urban Graze
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