Raw asparagus Calories

Trim off the tough ends, then shave raw asparagus into ribbons with a vegetable peeler or slice it thinly on the diagonal. Toss it with lemon juice and olive oil shortly before serving.

No, thin, tender raw asparagus usually does not need peeling. If the lower stalk feels thick or stringy, peel just that part with a vegetable peeler and discard the woody base.

Rinse raw asparagus under cool running water and gently rub the stalks, including around the tightly closed tips, where grit can collect. Pat it dry with a clean towel before slicing or storing.

Keep raw asparagus refrigerated with the cut ends wrapped in a damp paper towel, or stand the stalks in a little water and cover loosely. Use it while the stalks are still firm and crisp.

Yes, but raw asparagus may turn limp after thawing. For better texture, trim and briefly blanch the stalks, cool them promptly in cold water, dry them thoroughly, and freeze them in an airtight bag.

You can eat the tender stalk and the tightly closed tip of raw asparagus. Cut away the tough, woody bottom; if the lower stalk is especially thick, peel it before eating.

Raw asparagus tastes fresh, grassy, and mildly sweet, with a crisp texture and a hint of bitterness. Thinly sliced stalks are more tender to eat than whole, thick stalks.

It can: the fiber in raw asparagus may cause gas or bloating, particularly if you eat a large amount or are sensitive to high-fiber vegetables. Try a smaller portion or eat it lightly cooked.

Neither form is universally better: raw asparagus stays crisp and works well in salads, while cooking makes its stalks softer and easier to chew. Choose the form you enjoy and prepare it safely.