Varieties we grow and love:
A good idea is to pop the bunch of asparagus cut end down into a quart size mason jar with a couple of inches of cool water in it and place it in your fridge. Up to you whether you place some plastic wrap around the top, but it’s not necessary. This will keep it crisp, moist and tasty until you can get to it. A great tip when asparagus all comes in at once and you aren’t sure you can eat it all before it starts to wilt! If you are lacking an empty jar, wrap some wet paper towels around the ends. This trick might not last as long, but will keep some moisture in the stalks.
As always, fresh produce is most delicious and nutritious when consumed as close to the harvest date as possible.
– can be enjoyed in: chicken and pasta entrees, grilled in salads or as a side, covered in cheese or surrounded by seasonings!
Tips for preparing: Asparagus stalks range from thin to meatier, some even thicker than your thumb! I find it useful to try to use as many uniform stalks as possible in a recipe to help with uniformity in cooking and “done-ness”!
Thin, tender spears can be sautéed, steamed, or rubbed lightly with olive oil and grilled.
Fatter asparagus spears will need to be trimmed and either steamed or boiled in order to be tender.
While some people prefer the smaller spears for their delicacy and tenderness, others like thick asparagus for its more robust flavor and meaty texture.
Also check out these great recipes: