Best ways to store and use Asparagus

Yes, but blanch it first for the best texture and colour.

1. Wash and trim woody ends.
2. Bring large pot of water to boil. Once boiling add asparagus and boil 2 minutes for thin spears, 3 for medium, 4 for thick.
3. Transfer immediately to bowl of ice-cold water to stop the cooking.
4. Drain and pat dry.
5. Lay flat in freezer bags, removing as much air as possible, and freeze for up to 6–8 months

Cook from frozen — no need to thaw first.

To keep asparagus fresh, treat it as you would flowers. Keep the rubber band on to hold the bunch together, trim the ends and stand spears upright in a glass jar with an inch or two of water. Loosely cover the tips with a plastic bag and store in the fridge for up to a week. Change the water every two days.

Ways to Prep Asparagus:
Trim about an inch off the bottom of each spear with a knife to remove the tough woody ends without wasting too much of the stalk.

Thin spears cook quickly, so watch them carefully. They work well steamed, or lightly sautéed, and are delicious raw on a charcuterie board or sliced into salads.

Thick spears hold up well to high heat. Roasting, grilling and searing all bring out their flavour. Their soft, white centre makes them every bit as tender as thin spears.

Whatever the size, remember that asparagus continues to cook after it comes off the heat, it’s best to err on the side of undercooking rather than overcooking.