If the asparagus seems very dirty, you can use your thumb and forefinger to loosen sand or grit. You can also wash the stalks individually to remove the dirt.
If you’re using thick asparagus, you may need to snap off a few inches (about 5 cm) from the bottom of the stalk. Thinner asparagus may only need to be trimmed by an inch (2. 5 cm).
To store the asparagus, wrap the trimmed ends in a damp paper towel so they don’t dry out. Set the asparagus bunch upright in a jar or bottle so the damp towel is in the bottom and refrigerate it.
The hot water should open the tender tips a little so grit washes out easily.
If you’ll be coating the asparagus in oil before cooking it, consider drying the asparagus between a kitchen towel.
To store the asparagus, wrap the trimmed ends in a damp paper towel so they don’t dry out. Place the asparagus bunch upright in a jar or bottle.
If the asparagus is slick or hard to handle, you can dry it with a kitchen towel before you peel it.
Remove only the thin, outer layer of the asparagus or you may remove too much of the stalk.
If you’re using thick asparagus, you may need to snap off a few inches (about 5 cm) from the bottom of the stalk. Thinner asparagus may only need to be trimmed by an inch (2. 5 cm). If a thick stalk of asparagus isn’t snapping easily, you may have to move your fingers closer to the center of the stalk so several inches (5 to 7. 5 cm) snap off.
You can also refrigerate the shaved asparagus for 3 to 4 days before you use the stalks. Wrap the trimmed ends in a damp paper towel to prevent them from drying out, then set the asparagus bunch upright in a jar or bottle.
