(since 1999)



Home   |   Articles   |   Food Trivia   |   Today in Food History   |   Food Timeline   |   Recipes   |   COOKING_TIPS   |   Videos   |   Food Quotes   |   Who’s Who   |   Culinary Schools & Tours   |   Food_Trivia_Quizzes   |   Food Poems   |   Free Magazines   |   Food Festivals and Events

Cooking and Kitchen Tips and Hints, Measurements, Shopping Advice, Serving Ideas, etc.

 You are here > Home

See also: Articles & Trivia


and other Publications

An extensive selection of free magazines and other publications



See Also: Asparagus Trivia;   Frozen Asparagus;
Canned Asparagus;   Article on AsparagusAsparagus Recipes



Female asparagus stalks are plumper than male stalks.

It is the greener (or whiter) asparagus that are more tender, not the thin ones.

Asparagus do not store well at all. Use the same day, or within 3 days.

Asparagus can be served cold with your favorite low-fat dressing or can be added to any salad. It can also be served as a tasty treat with fresh lemon juice. Steamed asparagus is always a nice addition to any meal, and any leftovers can be used to create delicious soup.

Asparagus are generally available from mid-February through June, with peak season from April to June.
When buying asparagus, look for closed, compact tips, smooth, round spears and a fresh appearance.  Most of the spear should be a rich green color, and should be tender as far down as the green color extends.
AVOID: Tips that are open and spread out, moldy or decayed, and spears that are ribbed. Also avoid sandy asparagus, because it is hard to clean the tips of sand by washing.

Selection - When selecting asparagus, allow approximately 1/2 pound per serving. One pound will about 14 spears, 9 to 10 inches long and 1/2 to 3/4 inches thick.

Storage - Refrigerate asparagus standing upright in a container or water. This keeps the spears fresh and crisp. If this isn't possible, wrap the asparagus at the base with a damp towel. Use as soon as possible. Asparagus will keep in the refrigerator three to five days.



  Acids to Avocado   |   Acids   |   Acorn Squash   |   Albumen   |   Alcohol in Cooking   |   Allspice   |   Almonds   |   Almond Paste   |   Aluminum   |   Anchovies   |   Anise & Anise Seed   |   Apples   |   Apple Juice, Apple Cider   |   Apple Pie   |   Apple Sauce   |   Apricots   |   Arrowroot   |   Artichokes   |  Arugula   |   Asparagus   |   Asparagus, Canned   |   Asparagus, Frozen   |   Avocado  
  Home   |   About Us & Contact Us   |   Recipes   |   Cooking Basics   |   World Cuisine   |   Other Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2023 James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo


Popular Pages