One of the first vegetables to emerge in May. The thinner the stalks, the more tender.

How to store asparagus:

Stand the asparagus up in a glass or jar with about an inch or two of water, making sure all the ends are sitting in the water. We’ve found that a 2-cup measuring cup is a great container. Loosely cover the asparagus with a plastic bag and store in the refrigerator for up to a week. 

How to prep asparagus:

Cut off the bottom inch of the woody stem.

How to cook asparagus:

Roast or grill spears with olive oil and salt. It’s also delicious raw in salads or lightly steamed.

How to freeze asparagus:

Blanch small spears 2 minutes, medium spears 3 minutes, in a pot of boiling salt water. Dunk into ice water for 2-3 minutes. Drain and then pack into Ziploc bags.

Asparagus chopped on cutting board.
Heads of garlic

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