How To Keep Raw Asparagus Fresh. Bring a large pot of water to a boil. But the longer asparagus sits in the fridge, the more the ends are going to dry out, resulting in more to trim off and less to eat.
Start with fresh asparagus from the market. While many people believe that you need to cook asparagus before eating it, that’s not the case. Despite being a spring vegetable, it is used throughout the year in a variety of dishes.
If Your Stalks Are Large, Peel Them To Reduce The Risk Of A Stringy Texture.
The flower end is tender and crisp no matter how thick the stalk is, so cut those off as well. Change the water as it gets cloudy to keep the asparagus perky and fresh. They're probably not in great shape if you find them.
Frozen Asparagus Will Keep For Up To 6 Months.
Use within 3 or 4 days. We’re in the middle of asparagus season, and it’s easy to get lured into buying bunches of the sweet spring vegetable. Wash asparagus and cut off the tough ends, usually about the bottom 2 inches.
Meanwhile, Combine Set Aside A Large Bowl Of Ice Water.
Some cooks also like to trim off the tiny leaves on the stems. Store it in the vegetable or crisper drawer of your fridge as soon as you come back from the grocery store. Simply portion into jars or glass containers and place in the freezer.
And Whether You Take On The Cooking And Cleaning To Give Your Beloved A Break Or Prepare The Meal Together, You're Both In For A Treat With These Recipes.
At the store, asparagus should be stored vertically, stem down in ice or water. Wash thoroughly and sort according to thickness of stalk. Asparagus spears range in size from thicker than your thumb to thinner than a pencil, so if your asparagus is on the thicker side, you might want to peel the woody stalks with a vegetable peeler.
Feel Free To Keep The Rubber Band Around It So The Spears Stay Intact.
In fact, it can be a nutritious addition to your diet without cooking it at. Treat asparagus like cut flowers or fresh herbs and give them some water to keep them hydrated. Cut off and discard any tough portions of stalks.