The Only Way You Should Store Asparagus, According to an Expert
This is how to keep it from getting limp and slimy.
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It’s so disappointing when you want some tasty asparagus for dinner, and the only thing that comes out of the crisper drawer is a limp mess. Even seasoned and cooked, you can't hide the fact that asparagus is old or not stored well.
Asparagus tastes best the fresher it is. If you can, eat it the day you bring it home from the farmers market or grocery store. If you can’t, then make sure you do your best to keep it fresh by storing it properly.
“Keeping asparagus fresh is key to preserving its flavor and texture,” says Mary Sheppard, field manager and agronomist for Golden Stock Farms, a third-generation asparagus farm in Mears, Michigan.
The Right Way to Store Asparagus
Sheppard suggests treating asparagus like fresh-cut flowers. “Trim about half an inch off the bottom and stand the spears upright in a jar or glass with about an inch of water,” she says. Once you have the asparagus safely poking out of a glass of water, loosely cover the tops of the spears with a plastic bag to help retain moisture. The stems absorb the water to stay fresh and crisp.
“Change the water every day or two, just like you would with fresh flowers,” Sheppard says. “This can extend its freshness for up to a week.”
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The Paper Towel Method
If you don’t have the space for a vase of asparagus in your fridge, you can use wet paper towels instead. Sheppard suggests wrapping the ends of each spear in a damp paper towel and then placing them in a plastic bag before storing them in the crisper drawer of your fridge.
Stored properly in a glass of water or wrapped in damp paper towels, asparagus should last a week or even longer. “However, the sooner you eat it, the better the flavor and texture,” Sheppard says.
Where you store asparagus in the fridge matters. Asparagus is sensitive to ethylene, a natural gas produced by some produce that can cause some fruits and vegetables to ripen more quickly. Don’t store asparagus near ethylene-producing produce such as apples, bananas, and tomatoes.
Freezing Asparagus
If you have more asparagus than you know you can eat in a few days, you can always freeze it.
First, blanch it by boiling the spears for about two to three minutes, then immediately plunge them into a bowl of ice water. Pat dry, then freeze the asparagus on a cookie sheet in a single layer. Once frozen, transfer them to an airtight freezer bag. Sheppard says, “This keeps the texture and flavor intact for several months.”
Read More: I Asked 2 Experts the Best Way To Cook Asparagus—Here’s What They Said
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