Storing Asparagus

Category Storage
Asparagus can go bad quickly if it is not used shortly after being harvested. Preserve your asparagus for use later by storing it properly. This is a page about storing asparagus.


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Put your asparagus upright in a couple of inches of water. It will stay fresher several days longer than conventional methods.

Source: Williams Sonoma cooking class

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This is a food tip to store asparagus and tomatoes. I find if you keep tomatoes in a dish on your counter, they taste better and ripen thoroughly. If you keep them in the refrigerator, the taste is not as great, and the ripening process changes.

Asparagus is best kept out of the refrigerator in a container of water. Just like a flower arrangement. This keeps them fresh longer and reminds you to use them before they go soggy.


Source: Cooking show and my own experience.

By Sheila from Ontario, Canada

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To keep asparagus fresh, I wet a paper towel and wrap it around the bottom of the bunch and secure it with the produce rubber band. I put it back in the produce bag, roll it around to press out the air, fold the top over and put a rubber band around the bunch to keep the plastic tight. I store it in the vegetable drawer of the refrigerator. The stems soak up the moisture and it keeps the asparagus fresh and crisp.

Usually I cook asparagus within a couple of days of purchase, however, this bunch got overlooked and had been in the refrigerator for 5 days. It looked and tasted just as fresh as any I have ever cooked.


I don't know how long asparagus will keep this way but now I know it will keep at least 5 days.

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February 6, 2007

Choose firm straight stalks with firm tips. Avoid stalks that are too thin (1/8 inch) or thick (1/2 in). Wrap the base of stalk with wet paper towels and place into a tight container.

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My favorite way to store asparagus is to wrap the root ends of the asparagus with wet paper towels. Do not wet the asparagus, it must be dry. Rubber band or tie the asparagus in a bunch or bunches.

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April 7, 2010

Select tomatoes that are firm, glossy, and plump. Avoid those that are diseased, soft, bruised, cracked, or otherwise damaged.


Purchase tomatoes at various stages of ripeness, then use the ripest tomatoes first.

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