Snap decision: how to use up asparagus stalks | Waste Not (2024)

FAQs

Snap decision: how to use up asparagus stalks | Waste Not? ›

Cut off the very end, taste, and if it is fibrous, cut off a little more and try again. When you find the point where it becomes tender, cut the bunch and save the ends to make asparagus stalk soup.

It is not necessary to trim asparagus. On some spears, especially fresh, pencil-thin stalks, the woody ends may tenderize once cooked. But on larger stalks, the ends of the asparagus are often woody and dense—Which makes them difficult to chew, no matter how soft the asparagus is after cooking.

I make asparagus stock with the trimmed-off ends of asparagus spears. You can hold the stock in the fridge but it tends to ferment in a few days, so it is best to freeze or pressure can it.

The thicker the spear, the more pronounced the difference when snapped. SNAPPED: Snapping the natural breaking point means losing half the weight of almost every spear. PEELED: Trimming 1 inch and then peeling the woody exterior results in a heftier spear.

The logic behind the method is that bending the bottom of the stalk will allow you to snap it right at the point where the asparagus stops being tender and starts turning woody and chewy. Because no two stalks of asparagus are alike, I would snapp off the ends of each stalk individually.

The most common mistake people make when prepping raw asparagus is doing it too far in advance. They'll turn wilty and unpleasantly chewy if chopped or peeled ahead of time. Either prep them right before assembling and eating—or store them in cold water. They'll keep in the water in the fridge for up to 24 hours.

By the time the tips turn black, you'll notice they're completely mushy and probably smell a little funky, too. If your asparagus is slimy or sticky, feels mushy and soft, smells foul or has visible signs of mold, it's time to toss it.

Vegetables to Avoid When Making Vegetables Stock

Starchy vegetables like potatoes and turnips will make for a gummy, cloudy vegetable stock. Beets overpower their aromatic counterparts. Zucchini and greens beans become bitter when slowly simmered for as long it takes to make this stock.

Avoid These Vegetable Stock Mistakes

The starch in potato skins can turn stock gummy, while all members of the cabbage family (this includes cauliflower, collards, broccoli, Brussels sprouts and all varieties of cabbage and kale) add unpleasant bitterness.

Ferretti says there is little taste difference between thin and thick asparagus spears, but the thinner vegetables can be tougher to chew. Ferretti also says asparagus is a nutritional bonanza, serving as a significant source of vitamins A and C.

Is it better to harvest asparagus, cut or snap? ›

Snapping severs the spear aboveground at the point where it is tender, which reduces the shelf life of your asparagus. However, harvesting by hand is faster, easier and less likely to result in damage to nearby spears.

Try adding shredded, raw asparagus to pasta dishes and salads. Alternatively, enjoy the spears lightly steamed or sautéed in a frittata, or as a stand-alone side dish. Asparagus is a nutritious choice, regardless of whether it's cooked or raw. Try eating a combination of the two for maximum health benefits.

It's great tasting and fabulous for use in risottos and soups, anywhere... where asparagus is in a starring role. So next time you steam asparagus, waste not want not. Whip up this stock from the stems and make your next asparagus dish impossibly delicious!

Store the spears wrapped in a wet tea towel in the fridge to make them last longer. Or store upright, stalk-side down, in a jug. If the spears have gone a bit soft, add to a soup.

Males also produce spears earlier that are larger and the male plants tend to live longer. If you leave your unharvested asparagus to winter over the females, which are heavier because of their berries will fall over easier and become more susceptible to disease.

For many people, the easiest way to eliminate these woody stems is to break them off by bending them until they snap in two. The conventional wisdom is that this natural snap-off point is where the unpalatable toughness ends, and the tender asparagus begins.

If you have issues with disease or insects, it's best to cut the tops off of your asparagus. You should not need to remove the entire fern. Before the new spears appear in spring, remove the old tops.

Don't toss the woody ends of the asparagus.

Although they are more tough and woody, you can slice up these ends as thinly as possible, which will break up the fibers. Then you can use them stir fries or soups.

By peeling the ends of asparagus, you can remove just the tough, woody part while preserving as much of the vegetable as possible. This method results in less waste and ensures that you get the most out of your asparagus.