Asparagus (how-to)
How to Pick, Store and use Asparagus
Asparagus is super versatile, delicious and good for you! You can steam, stir fry, bake, sauté, boil, or grill asparagus and it comes in many different shades (green, purple or white). Purple asparagus is sweeter and white asparagus is less mild in flavor. The picture below is of steamed asparagus with garlic powder and soya sauce on top. I just wanted to go over a few things to look out for when purchasing and storing this vegetable.
Buying
Contrary to popular belief, thinner stalks of asparagus don’t necessarily mean that its more tender- so buy and use what’s appropriate for your recipe. Look for asparagus with tightly closed tips and unwrinkled stalks. Be sure the stalks are firm and not limp because that’s an indication of freshness. Also look out for any bruises and blemishes.
Storing
It’s best to eat asparagus fresh but if that’s not possible then wrap the bottom in some damp paper towel and keep it in an unsealed plastic bad for a few days. You also have the option of treating your asparagus the same as you would flowers- cut off the last half inch and store it upright in a container of water and cover the top with a plastic bag.
Contrary to popular belief, thinner stalks of asparagus don’t necessarily mean that its more tender- so buy and use what’s appropriate for your recipe. Look for asparagus with tightly closed tips and unwrinkled stalks. Be sure the stalks are firm and not limp because that’s an indication of freshness. Also look out for any bruises and blemishes.
Storing
It’s best to eat asparagus fresh but if that’s not possible then wrap the bottom in some damp paper towel and keep it in an unsealed plastic bad for a few days. You also have the option of treating your asparagus the same as you would flowers- cut off the last half inch and store it upright in a container of water and cover the top with a plastic bag.
Using
Snap off the bottom woody part of the asparagus…this is really simple because the asparagus will bend, and then on that portion where the tender stalk meets the woody end it will snap. If you are using a thicker stalk then be sure to peel away the tough skin from the bottom third of the spear with a peeler before snapping off the ends.
