Asparagus wasn’t a veggie I grew up eating fresh. And once I had that option, I didn’t know how to deal with it. It can go bad fairly quickly and some stems are better than others. So, here are the key tips for enjoying fresh asparagus.
My mom only made one dish with asparagus…and that was canned asparagus and covered in a cheese sauce. When I started buying fresh asparagus, the first couple of times I just didn’t know what I was doing…how to choose it, how to store it, or how to prep it. If you’re in that boat, let’s fix it!
Choosing the best fresh asparagus
I think the medium stems are the best ones, but I have been surprised at times by the tenderness of the larger ones. So, personal preference rules here. You want a vibrant green with firm, dry tips – not wet and disintegrating.
One problem you might find is a certain “woodiness” which usually occurs at the drier, cut end but can occasionally plague an entire stalk. If you get one of these, just spit it out…it’s really hard to chew through, and you may not want asparagus the next time you see it. So, save yourself that challenge.
Storing fresh asparagus
Simply storing it in the produce bag in the crisper drawer laying down allows condensation in the bag to collect, leaving the tips laying in water. This is the quickest way to loose your asparagus! Here’s a better option (wish I could remember who I learned this from long ago as I’d love to give credit!).
When you get your asparagus home, find a cup or jar wide enough for the bottom of the bunch, fill with an inch or two of cold water, sit the stalks upright in the water, then cover with the produce bag. They’re kinda tall in this position so find a place in the fridge where they have enough room to stand up straight without touching anything. (There they are on the right.)
If you leave the bag loose (don’t press it down onto the tips) and open at the bottom, the drying of the cold air in the fridge will keep condensation down. The tips above are actually ones I stored for a week in this way…still perfect. (I can’t always guarantee this would happen, but they’ll definitely make it a day or two. I seem to never be able to cook it the day I buy it!)
Prepping fresh asparagus
There’s debate on the way to get that “woodsy” end off of the asparagus. I find it easiest to simply bend the stalk from the end up between my hands, and let it break where it breaks naturally. Keep in mind, it will continue to break all the way up so make sure you get that first break starting from the bottom. If you want pieces rather than full-length pieces, then continue to “snap” in the same way to get the size pieces you want.
I have seen some people cut off the bottom (about an inch up) and then use a vegetable peeler to scrape of some of the sides at the new cut. If you feel like experimenting, go for it. I love the feel of working with the stems in my hands so I stick with that method (similar to green beans…check out that post here).
The easiest way to cook your asparagus
Add 1-2 Tbsp of ghee (or butter, but the ghee is Whole30 compliant) to a slope-sided skillet. Heat over medium high heat for 2 or 3 minutes. Snap your asparagus into 2-inch pieces and wash in a colander. Drip as much water out as you can before adding them to the pan slowly (the water can cause spattering).
You can stir it periodically with a spatula OR if you’re comfortable “flipping” pancakes or green beans in a slop-sided skillet, use that method. Flip every minute or two until it is lightly browned to your liking. Seriously, that’s it!!! (You guessed it…we ate it before I could get a picture!)
The bonus
If you haven’t tried asparagus before, be aware sometimes there is a bonus which is a little odd. I’ll let the medical folks address that (check it out here). Not everyone experiences it, so don’t let this keep you from trying it!
Enjoy the freshness
The crunch of fresh asparagus is a great addition to any meal, and various cooking methods can be used. I wish I’d experienced it earlier in my life in its fresh form as it is a favorite in my adult house. Watch for it on sale, or better yet, give a try at growing it yourself. It’s on my list for next year!
What’s a vegetable you eat now that you didn’t eat as a child? What changed your mind? I’m curious to hear! Drop me a line in the comments below!
