Asparagus
- Storage
- Trim the base of the stalks and place them upright in a jar filled with an inch of water. Or, wrap the cut ends of the stalks in a moist paper towel or damp tea towel, cover the bundle loosely in plastic, and put it in the refrigerator. Refrigerate asparagus for up to two weeks.
- Handling
- To eat it raw, peel the stems with a sharp knife instead of lopping off the tough base of the stalks. Start peeling at the base of the stalk, making your cut more shallow as you go upward. Stop peeling when you are a few inches from the crown.
Recipe by Oakmont Farmers Market at https://www.oakmontfarmersmarket.org/2005/07/asparagus-2/
2.2.6