How to waste less asparagus

We’re all looking for ways to reduce our food waste – it’s good for the environment and good for the planet. We’ve pulled together some of the best ways to make sure you get the most out of this seasonal veg.

If you’re looking for new dishes that have asparagus as the star check out our 10 new ideas with asparagus and see our guide on how to cook asparagus.

Asparagus essentials

Store the spears wrapped in a wet tea towel in the fridge to make them last longer. Or store upright, stalk-side down, in a jug. If the spears have gone a bit soft, add to a soup.
Asparagus is quite perishable and loses its sweetness quickly. You can preserve that sweetness by boiling it for two minutes, then plunge into cold water for 10 minutes. Dry and keep in the fridge for two days.
To trim asparagus, simply find the place where it easily snaps near the bottom. Finely chop the ends to cook with – they work well pan-fried just as we’ve done in our fattoush recipe.
To preserve its colour when steaming or boiling it, plunge into ice-cold water after cooking.
Asparagus can be eaten raw, too, and is great tossed into green spring salads.
White asparagus is very popular in Europe. It tends to be sweeter than green British asparagus. Do as the Germans do and simply steam until tender and serve with hollandaise sauce.
Thinner asparagus spears tend to have a subtler flavour while thicker ones have a more pronounced flavour. Pan-fry thinner asparagus as it won’t take long to cook, and blanch or steam thicker spears.