Asparagus, how to
© Janneke's Recipe pages - cooking tips and kitchen knowledge
recognize fresh asparagus:
Look at the cutting end: it must not be dried out and slightly wet, those are the freshest ones.
store a few days:
Fresh ones, wrapped in a wet cloth (wet regularly) and placed on a cold dark spot will last for 2-3 days.
make asparagus soup of the remains:
When cooking asparagus, cook peels and ends in the same pan.
Take the asparagus from the liquid with a skimmer and serve, keep back 2-3.
Bring to a boil with cubes herbs bouillon (broth) and the sliced kept back asparagus.
First published: April 12, 2003, Netherlands
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