Asparagus “Stalk-Stock”

Throw your leftover asparagus ends in a zip lock freezer bag this spring. When you’ve got enough for about 3 cups diced, you can make a small batch of stock. Double and you’ve got even more! Freeze and use it later for soups, instead of water when cooking rice, stir frying and more-- you’ll get to revisit springtime all over again!

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.

Recipe created or adapted by Liz Talley, Urban Graze

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