How to Prep Asparagus

When you get asparagus in your CSA, it's going to be so much fresher and more tender than the often tough and woody stalks you'll find in the grocery store. The "proper" technique for removing the tough end is to hold the end and the lower part of the stalk and bend until it snaps. In theory, it will break where the stalk is at the point where it's too tough to eat.

We find this to be wasteful because usually, only the very end of the stalk where it was cut needs to be removed, and it's almost impossible to break it that close to the end. So do a test with your asparagus. Pull the fattest stalk and try the snap technique mentioned above. Then take a bite of that end you just broke off (yes, you can eat asparagus raw, it's one of my favorite snacks). If it's tender and delicious, you know you can just cut the very ends off and you're good to go.

Tip: Expand Your Green Horizons!

These two greens are in the chicory family, and add a sharp bitter character to salads, but mellow and sweeten up a bit when cooked. If you aren't a big fan of the bitter greens, I suggest cooking them to minimize the intensity. They are delicious braised slowly in a broth or caramelized with a high heat saute...Read more

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