Keeping asparagus fresh is crucial for maintaining its optimal flavor and texture. Mary Sheppard, field manager and agronomist at Golden Stock Farms in Michigan, recommends treating asparagus like fresh-cut flowers for best results. Trim about half an inch from the bottom of the spears and place them upright in a jar or glass with an inch of water. Cover the tops loosely with a plastic bag to retain moisture. Change the water daily to extend freshness up to a week.
Alternatively, if space is limited, wrap the ends of each spear in a damp paper towel and store them in a plastic bag in the fridge’s crisper drawer. Properly stored in water or damp paper towels, asparagus can last over a week. Avoid storing asparagus near ethylene-producing fruits like apples and bananas to prevent premature ripening.
To freeze excess asparagus, blanch the spears for 2-3 minutes, then shock in ice water, dry, and freeze on a cookie sheet before transferring to a freezer bag. This method preserves the asparagus texture and flavor for several months. Remember, fresher asparagus yields better results in taste and texture.
