What should good asparagus look like

After trimming off the ends the sandiest part often a rinse will do. Otherwise, put a small amount of water in the base of your sink and swish the spears around to remove any dirt from the crevices. Dry thoroughly. Try this recipe: Bistro-style spring salad with asparagus. A post shared by Thames River Melons thamesrivermelons. Avoid washing or trimming asparagus until you are ready to use it. Store in the fridge, standing upright in a very small amount of water, or cover the ends of your bunch with a wet paper towel, place it in an open plastic storage bag and keep in your crisper until ready to use.

Photo, Erik Putz. Look at the size of the stalks. Thinner asparagus stalks will be more tender. How to Prepare Asparagus ». Trackbacks […] of course fresh asparagus… This pasta salad is going to be a staple in our house every spring and beyond! Comment Policy I welcome comments and conversation.

All comments are moderated, and may not appear immediately. As long as you are respectful and courteous, your comment will be approved. Asparagus is a one-night-only type of vegetable - it doesn't store well, and it usually doesn't make for great leftovers. For the freshest flavor, try to buy and eat asparagus the same day.

White asparagus is just green asparagus that hasn't seen the light of day. To keep it from turning green, it's grown in total darkness under mounds of dirt. Popular in Europe, white asparagus is tender and mild. Find out more about the underground cult of white asparagus. Related: Check out our complete collection of Asparagus Recipes. How to Buy and Store Asparagus. Vanessa Greaves. By Vanessa Greaves Updated February 02, Trim the bottom of the stalks and fill a bowl or vase with about 1-inch of water.

Place the trimmed ends of the stalks in the water and cover the tips with plastic wrap. Store in the refrigerator for up to days. Seasonal Spring Eating: Asparagus Gruyere Tart Fresh asparagus pairs perfectly with salty gruyere cheese and flaky puff pastry , creating a savory tart that is perfect for the spring season. Flour your working surface and roll out the puff pastry into a 16 x inch rectangle. Trim any uneven edges and place on an ungreased baking sheet. Use a paring knife to lightly score the outer edges of the puff pastry rectangle, creating about a 1-inch frame.

Use a fork to pierce the dough inside of the frame, helping to avoid puffing. Bake for about minutes or until golden brown.