…stem that is. Fresh asparagus is a beautiful thing to behold. This nutritious vegetable gives great eye-appeal, is highly nutritious, and choosing the freshest ingredients is the best way to cook fresh.
But, asparagus that winds up in the garbage can is not pleasing to the eye, has zero nutrition for you and is a waste of time and money. With most of your food budget going to waste AFTER you get the food home, choosing fresh asparagus over tomorrow’s trash is paramount.
Like most other plants, asparagus spears draw their moisture and nutrients from the stem to the blossom. Cut at the bottom at harvest, it’s deprived of further liquid and begins to dehydrate. At first, the bottom of the asparagus will dry out and become “stalky” or “woody”.
If it’s not too far gone, the stalks can be given a new cut along the bottom and stood up in a glass of water. Like your Christmas tree, it will again begin to wick water to the top.
Once the cell structure has collapsed, the fragile tips become mushy and very unappealing. The entire stem will quickly degrade and you’ll be left with a mushy, stalky, inedible mess.
Always examine the top and the bottom of fresh asparagus to determine how many days of storage you’ll get before your purchase turns to trash.
Starting TODAY, you can cook healthier, better tasting food and STILL save money.
