How long will fresh asparagas last in the fridge, my hubby bought too much!?!
How long will fresh asparagas last in the fridge, my hubby bought too much!?
Answers:
Trim off the ends of the stalks and stand them up in a glass of water (like a vase) and then put the glass in the refrigerator. I've successfully kept asparagus this way for about a week without it spoiling, but the sooner you eat it the better.
Probably about a week, to be on the safe side. You could always freeze it though.
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Two to three days max. Blanch it and freeze.
Up to a week. If you keep it like they keep it at the store, in a shallow dish with the ends in water. If you wanted to blanch it quickly in boiling water, then shock it cold, it freezes very well then you wouldn't have to eat it all up. Or you could make a cream of asparagus soup, which would use up a couple of bunches.
it will last about a week. put them in a glass of water like you would do flowers. this makes them stay fresh longer
Don't know-you could always freeze them.
the water thing is perfect. blanching and freezing great too. asparagus soup is yummy and easy:
WITHOUT CREAM
1 1/2 pounds fresh asparagus, trimmed and cut into 2 1/2 inch pieces
1 leek, sliced
6 cups water
1 tablespoon olive oil
1 tablespoon unsalted butter
1 onion, chopped
2 1/2 tablespoons long-grain white rice
1 to taste salt
1 pinch ground black pepper
1/2 teaspoon lemon juice
DIRECTIONS
In a large stockpot, combine the water or stock, asparagus ends and separated leek greens. Heat over low heat and allow to simmer while you prepare the rest of the ingredients.
In a medium saute pan, heat the butter and oil. Add the leek 'whites', onion and rice and cook until the onion begins to color (about 8 minutes). Add 1 cup of the warm stock and cook 10 more minutes.
Strain the stock of the asparagus and leek ends and return to the stockpot. Add the contents of the saute pan to the strained stock along with the asparagus middles and partially cover the pot. Cook 12 more minutes.
Transfer soup to a food processor and puree. Strain this back into the stockpot. Season and add salt, pepper and lemon juice to taste. Meanwhile, drop the asparagus tips into boiling salted water and cook until tender (about 4 minutes). Serve the soup with a few asparagus tips on top for garnish.
WITH CREAM:
1 1/2 pounds fresh asparagus
1 1/2 cups chopped onion
6 tablespoons butter
1 pinch salt
6 tablespoons all-purpose flour
2 cups water
4 cups hot milk
1 teaspoon dried dill weed
1 teaspoon salt
1/2 teaspoon ground white pepper
2 tablespoons tamari
DIRECTIONS
Break off and discard tough asparagus bottoms. Break off tips; set aside. Coarsely chop stalks.
Cook in skillet over medium heat with onion in butter, salting lightly, for 8 to 10 minutes.
When onions are clear, sprinkle with flour. Continue to stir over lowest possible heat 5 to 8 minutes.
Slowly add water or stock, stirring constantly. Cook 8 to 10 minutes, stirring frequently, until thickened. Cool slightly.
In blender, puree sauce bit-by-bit with milk until thoroughly smooth.
Return puree to 3-quart pan, preferably a double boiler. Add dill, 1 teaspoon salt, pepper, and tamari. Heat gently but don't boil.
As soup heats, cook asparagus tips in boiling water until tender, but still very green, about 2 minutes; drain. Add whole pieces to soup.