We've had to wait a whole year, but asparagus season is finally here again. To get the most out of green and white asparagus and enjoy it at its best, we've compiled all the tips you need for buying, storing, and preserving it.
Freshly harvested asparagus is easy to recognize: the spears are firm, juicy, and show no cracks. White asparagus has a beautiful sheen, while green asparagus is a rich, bright green. The tips of white asparagus are firm and closed. With green asparagus, they may already be slightly open from growing near the soil surface.
The cut ends of the asparagus spears should not be dried out or brownish. A gentle squeeze of the cut end should release an aromatic fragrance. But be careful: fresh asparagus breaks easily!
Green and white asparagus are best when they are seasonal and locally sourced. Ideally, the fresh spears should be bought loose. It's difficult to check the freshness of pre-packaged and sealed bundles.
The well-known test of whether bars squeak when rubbed together can indeed indicate freshness – or it can be a sign of damp storage. Therefore, the other criteria mentioned should be checked all the more carefully.
Whether cooked, roasted, or raw in a salad bowl – green or white asparagus is ideally used immediately after purchase. Asparagus is a delicate vegetable that doesn't keep well for long.
Without proper handling, it quickly becomes dry, limp, and loses its delicate aroma. Therefore, it's important to treat it correctly after purchase.
If asparagus isn't eaten immediately, there are a few tricks to keep green and white asparagus fresh for longer. First, the unpeeled spears should be loosely wrapped in a damp paper towel or tea towel. Then, place them in the vegetable drawer of the refrigerator.
Strongly scented vegetables such as onions, leeks, or wild garlic should not be stored near it to preserve the natural aroma of the spring vegetable. Unpeeled asparagus can easily be stored this way for two to three days.
Peeled white asparagus, on the other hand, has a significantly shorter shelf life. The best way to store it is to wrap the spears in plastic film, tie it securely, and refrigerate it. It should not be kept for more than a day and should be eaten quickly.
The following applies: An intact peel, darkness and cool temperatures are the best protection for the freshness of green and white asparagus.
Good news for everyone who finds asparagus season too short: Green and white asparagus freeze beautifully! Simply peel the spears – this step is unnecessary for green asparagus – and cut them into pieces. They will keep in the freezer for up to 6 months.
If you want to freeze the asparagus spears whole, lay them as flat as possible until they are frozen solid. This will prevent them from breaking or bending. When it's time to cook, the still-frozen asparagus should be placed directly into boiling salted water without thawing, blanched briefly, and then prepared as usual.
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