Saturday, June 4, 2011

Produce 101 - Asparagus

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Produce 101 - Asparagus

Picking the best
When selecting asparagus look for stalks that are straight, fresh appearing, and uniform in size to ensure that they are done cooking at the same time. Asparagus tips should be firm with closed, compact tips and good green color. The thickness of the stalk is not important; both thin and thick asparagus can be tender.

Eat fresh asparagus as soon as possible, although it can be stored in the refrigerator. To extend the life of the asparagus so it doesn’t dry out, wrap ends of asparagus with moist paper towel.


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