Unless you grow fifty gazillion asparagus plants (slight exaggeration), you will have days when you harvest just a few stalks from your asparagus crowns.
|Standard harvest these days: a few spears and plenty of purple sprouting broccoli.|
Four asparagus spears does not make a meal. Not in my world. So I would store spears in the fridge crisper until I had enough for a feast. It would take a few days to get a sufficient amount, by which time the first spears would inevitably be wilting a little.
That is the secret: a jar of water.
Simple, yet amazeballs.
Just add spears to the jar until you get to the point that you can't fit any more in. Then its asparagus gluttony time. Every spear stays as fresh as the day it was picked.
(BTW, the tomato sauce is actually homemade. I just keep re-using that bottle, because I find it more convenient to use a squeeze style bottle than try and pour sauce from the screw top bottles I preserve in. So I decant. Just so you know.)
|Which one is the variety 'Fat Bastard' do you think?|
Once the jar is full there is a good handful of asparagus.
Yay. Asparagus gluttony time!
Do you have any good fruit or veg storage tips? Especially for typical homegrown harvests.