Asparagus, no sauce Calories

To prepare asparagus without sauce, rinse the stalks and cut off the dry, woody ends. You can also bend a stalk gently until it snaps, using the break as a guide for where the tender part begins.

Store asparagus without sauce upright in the refrigerator, with the cut ends in a little water, like a small bunch of flowers. Alternatively, wrap the ends in a damp paper towel and keep the stalks in the vegetable drawer.

Yes, asparagus without sauce freezes well after a brief blanch. Cool the stalks quickly in cold water, drain and dry them thoroughly, then pack them airtight. Thawed asparagus is softer, so it works best in cooked dishes rather than crisp salads.

Compounds in asparagus without sauce can break down into sulfur-containing substances that change urine odor. The effect is harmless, and some people do not notice it because people vary in how they produce or detect those compounds.

Yes, asparagus without sauce can be eaten raw. Slice tender, washed stalks thinly for salads; peel the lower part of thicker stalks if it feels tough. Raw asparagus has a firmer, more pronounced crunch than cooked asparagus.

Asparagus without sauce is past its best when the stalks become slimy, very soft, or develop an unpleasant smell. Wilted tips and dried ends signal loss of freshness, but discard it if you see mold or notice spoilage.

No, thin asparagus without sauce usually does not need peeling. For thick stalks, peeling the lower portion removes the fibrous outer layer and helps it cook evenly; leave the tender tips unpeeled.

Asparagus without sauce is often tough because the lower ends are woody, thick stalks were not peeled, or the vegetable was undercooked. Trim the tough ends, peel thick stems, and cook until just tender for a better texture.

Green asparagus grows in sunlight, while white asparagus is kept from the light as it grows. White stalks are often thicker and need peeling; their flavor is typically milder and less grassy than green asparagus.