It is nearing the end of the season for this royal vegetable – the season is from April through May in most parts of North America. Yes, I wish the season was longer for this unique powerfood.
Asparagus is a sensitive vegetable because it has a high respiration rate. This respiration rate is what makes fruits and vegetables spoil, thus asparagus spoils quicker than many other vegetables. Even lettuce will last much longer.
How to Store:
- Cut off the bottom inch of the stalks.
- Wrap the freshly cut stems in a wet paper towel.
- Place the asparagus in a plastic bag.
- It will last in the refrigerator up to 3 days.
- For a longer life, stand asparagus upright (cut end down) in water, and cover it with a plastic bag to retain moisture.
All that said, it is best to eat your asparagus within 48 hours of purchase. So we need to get cooking it right away! Here are a few easy and tasty recipes for you.
Cream of Asparagus Soup
A yummy vegan soup that is dairy-free, gluten-free and sugar-free
1 bunch asparagus (2 cups, chopped)
1 large onion, sliced in large slices
1- 2 stalks of celery
1 cup water
2 cups almond milk
1 tbsp lemon juice
1 mashed ripe avocado
Sea salt and freshly ground pepper to taste
1. Chop the asparagus, reserving the tips.
2. Put the asparagus, onion, garlic and water in a large saucepan.
3. Bring to a boil, then reduce to medium heat and cook until the vegetables are tender, about 15 minutes.
4. Put contents of saucepan into blender.
5. Add almond milk and lemon juice.
6. Process until smooth.
7. Return the soup to the saucepan and add the asparagus tips.
8. Cook over medium heat until the soup thickens and is heated through.
9. Season to taste with salt and fresh cracked pepper and serve.
To learn how to make your own almond milk read here: almond milk
Next: Asparagus Tomato Salad and Baked Asparagus