Robbie Sigona’s Produce Tips: Asparagus

  • Look for spears that are compact with no signs of flowering on the tips.

  • The asparagus should have a fresh cut on the bottom and it should have a green color all the way down the stalk, with as little white as possible.

  • Color or size is a matter of preference. Thin asparagus tastes stronger and more grassy. Thicker spears taste sweeter.

  • Did you know… the white asparagus is not a different variety? It’s just regular asparagus that’s been chlorophyll-deprived by being grown away from sunlight either under earthen mounds or plastic.

  • One end is the tough stem end; the other is the tender flower. To separate, hold it on both ends and bend. The stalk will snap at its natural breaking point.
  • Store in the fridge for 4-5 days.

  • If you have room in the fridge, and lots of extra time on your hands, cut asparagus and place in a bowl or saucer of water for a long life. This will actually bring older asparagus back to life.

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