Unlike most vegetables, asparagus is a perennial. The asparagus harvest peaks in early spring, and many recipes take advantage of its crisp texture and early appearance as a way to celebrate the season. It is also an excellent source of vitamin B. Pick asparagus stalks when their tips are still tightly closed and their stalks are at least 1/2 inch wide. While it is best to eat asparagus as soon as possible after you harvest it, asparagus can also be kept fresh in the refrigerator or freezer for your convenience.
Keep asparagus in the refrigerator for shorter periods of time, from one to three days.
Stand asparagus upright and wrap the ends in damp paper towels covered with a plastic bag or stand them in a bowl with an inch of water in the bottom.
Wash refrigerated asparagus just before cooking instead of before storing it.
Freeze asparagus for longer storage. Asparagus that is to be frozen should be rinsed first and then blanched.
Fill a bowl large enough to hold all the asparagus with very cold water or water mixed with a handful of ice cubes. If you do not have a bowl large enough, blanch the asparagus in multiple batches.
Blanch asparagus by boiling it for up to two minutes, but no longer. Immediately dump the asparagus into the bowl of cold water.
Drain the asparagus and wrap it in plastic. Asparagus can be stored in the freezer for up to two months.
About this Author
Jenn Mercer is a Writer, Poet, and Translator (French > English) living in Raleigh, NC. She has Bachelors degrees in both English (Creative Writing) and French from NC State University. Mercer has been published in the Grapevine, Astropoetica, Talkin Blues, Nth Degree, the CATI Quarterly, The Fix, and Uncle John's Bathroom Reader for Kids.