May 25, 2011
As easy as it is to cook asparagus, there are times when I don't get to it quickly enough and find with dismay that the once bright, crisp, greens stalks have given up on me, flopping over in my hand almost as if to say, "we couldn't wait any longer." And so I decided to be a bit more diligent, putting into action a trick I'd learned years ago from some lady at the supermarket, but which I'd never quite bothered to follow. And what do you know? It worked!
How to Store Asparagus
Step 1: When you get home from the store or market, pull the asparagus out and trim off about an inch from the bottom, much like you would with a bouquet of flowers. The quickest way to do this is just to keep the rubber band on the bunch and run a chef's knife through the whole thing in one swoop.
Step 2: Fill a wide mouth glass jar or container with tall sides with 2 inches of cold filtered or bottled water, and insert the trimmed asparagus bunch inside, making sure the bottom of every stem is immersed in the water. (I have, in a pinch, used a plastic storage container instead of a glass jar and it worked just fine, but glass is better as you don't have to worry about any chemicals leaching into your food; you can leave the rubber band on or off--totally up to you.)
Step 4: Place the entire thing in the refrigerator, preferably closer to the back where it is coldest.
Note: this trick also works really well for parsley and cilantro!
Wondering what to do with that asparagus now that you know how to store it? You can make roasted asparagus, but my favorite is this Creamy Asparagus Soup with a bacon and asparagus tip garnish.
New to Always Order Dessert? Consider subscribing to my RSS feed, follow me on Twitter, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates by filling in your address in the box on the right.
And if you ever need any entertaining or cooking advice, please don't hesitate to e-mail me.
Thanks for reading!