Asparagus, 1 Bunch
<div class="aplus"> <div class="three-fourth-col"> <h4>Asparagus</h4> <p>These stalks grow on plants that continue to produce for 8-10 years, the fatter the spear, the older the plant.</p> <h5>How to store</h5> <p>Keep the stem end moist by wrapping in a damp paper towel. Take care to keep the tips dry. Keep refrigerated in a sealed plastic bag and it will last up to a week.</p> <h5>How to prep</h5> <p>While some cooks peel the tough part of the stem end, it's also a snap to remove:</p> <ul> <li>Gently bend each stalk at the stem end, working your way toward the tip</li> <li>It should snap where tough turns to tender</li> <li>Place trimmed asparagus in a pan of cool water until ready to cook</li> </ul> <h5>Chef's tip</h5> <p>Don't toss the snapped stem ends.</p> <p>Chop pieces that are green and place in a plastic bag in the freezer for later use in veggie soup.</p> </div> </div>