Asparagus (oil-free) Calories

Store asparagus upright with the cut ends in a little water, loosely covered, in the refrigerator. You can also wrap the ends in a damp paper towel and place the spears in the vegetable drawer.

Yes. Wash the asparagus, trim the woody ends, briefly blanch the spears, then cool them quickly in cold water. Drain and dry them well before freezing in a sealed container to help preserve their texture.

Either works, but snapping a spear shows where its tender part ends and the woody base begins. If you want evenly sized spears, use the first snapped piece as a guide and cut the remaining stalks with a knife.

Yes, asparagus can be eaten raw. Wash it and shave or slice the tender stalks thinly for salads; thicker stalks are tougher and are usually more enjoyable cooked.

Thin green asparagus usually does not need peeling. For thick spears, peeling the lower portion with a vegetable peeler removes fibrous outer skin and helps the stalk cook evenly.

Asparagus contains compounds that break down into sulfur-containing substances during digestion, which can give urine a noticeable smell. Some people produce the smell but do not detect it as readily as others.

Asparagus tips turn mushy when they cook longer than the stalks need. Use a gentle cooking method and check for tenderness early; steaming or roasting the spears in a single layer helps them cook more evenly.

Fresh asparagus is most commonly associated with spring, though the exact season varies by growing region. Locally grown spears are often easiest to find during that region’s harvest period.

Asparagus pairs well with lemon, garlic, eggs, potatoes, fish, and grains such as rice or quinoa. For an oil-free side, season cooked spears with lemon juice, herbs, and black pepper.