Asparagus is a veggie I’ve been eating a lot more of since my 2012 angioplasty. But it can be expensive, $3 a pound and more, so I tend to only buy it on sale. Whatever the price, I’m always up for tips on how to prepare it and how to preserve it longer so I don’t waste as much, part of my new push for better meal planning.
So I was pleased to see some tips from my supermarket chain Jewel that I actually found helpful rather than silly as I do many cooking and food tips from food stores.
You can read the tips here. I never knew the one about wrapping the bottom of asparagus in a damp paper towel to help it last longer in the frig.
I also liked the advice about cooking at high heat and pre-heating a baking sheet, both of which I’ll try.
I like topping asparagus with low-salt panko breadcrumbs and putting them under a broiler to crisp.
You can find other asparagus recipes in a post I wrote about 25 veggie cooking ideas.
John
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