May 3, 2024 • 9 mins
Seeing too much asparagus go to waste in your house? Listen to today's episode to get some tips and some inspiration to help you reduce asparagus so that you can enjoy every single bite.
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
(00:00):
Seeing too much.
(00:01):
Asparagus go to waste in your house.
Listen to today's episode.
To get some tips and some inspiration.
To help you reduce asparagus way sothat you can enjoy every single bite.
(00:40):
Before we begin today's episode.
I want to take a moment to share aboutmy favorite spice company, burlap
and barrel single origin spices.
You'll truly eat.
Like no one else may usetheir spices in your cooking.
My sister-in-law wasvisiting us back in October.
We made this Frenchonion, butter bean soup.
(01:00):
Which was so delicious.
So decadent.
But when she got back home andtried to make that same super
self, it wasn't quite as good.
She couldn't put her finger on at first.
But then I hit her that we had used asdry time I got from bro up and barrel.
That we had, but she didn't have.
So it just shows how much flavor.
(01:23):
You can get from a trulygood quality spice company.
Right now, if you order it fromtheir website and use my promo code.
Eat like no one.
You'll get a free.
Robust sta.
Black peppercorn grinder.
When you add it to your cart.
With any additional $15 purchase.
(01:45):
Now it's raw with today's episode.
Right now is one of my favoritetimes of year for vegetables.
And their big reason forthat is us bear, I guess.
So in the month of may, it is the besttime of the entire year to be enjoying
all those delicious stocks of asparagus.
(02:07):
But we don't want anyof it to go to waste.
So you want to be able to see herevery single bite of asparagus here.
So today I want to talk about someways to help keep your asparagus.
From going to waste.
And first off I wanted to discuss.
Using all of the asparagus.
Typically when we are cooking asparagus.
(02:29):
We ended up taking offthe bottom parts of it.
Uh, the reason being is that thebottom of the asparagus tends to be.
Fibrous, so most people just takethat and toss into the garbage.
However, you can utilize it still.
So, how do you go aboututilizing those tough.
(02:51):
Ends of the asparagus.
Well, I like to usethem to make soup with.
I like to infuse that asparagusflavor in this some homemade stock.
, Well I'd like to do is save a bunch of the ends from when I've cooked.
, several butts of asparagus,uh, put them in the freezer.
And then when I have enough ofthem, I throw them into a stock
(03:12):
pot with some water and extractall that delicious flavor.
Um, you also can mix inother types of vegetables.
It's like we were making anytype of event veggie stock.
And once it makes that stock andthen, , cook some potatoes in
it to make like a potato soup.
And then you could add insome spinach or, or Kao.
Uh, you know, make likea really delicious.
(03:34):
Uh, green Sue paths and greatseasonings and some cream in here.
And you have at least use those.
Bottom ads, even if you are actually goingto physically eat them, still yourself,
kind of use them to add flavor so thatthose are not completely going to waste.
So I have something I love to do.
, with the bottom ends that Ireally don't find much other
useful orchids are just too tough.
(03:55):
Uh, deed
now, something else to keepin mind too, when you are.
Preparing your asparagus.
A lot of people.
We'll say just to kind of snapit and naturally snap off.
I think it's better tojust line up the asparagus.
On a cutting board and cut off the bottom.
, one, two inches, depending onhow long it was begin with.
(04:16):
I mean two inches usually maxesuse enough to kind of get that off.
Um, And there's cutouts onthe street with a knife.
That you ended up keeping moreof the good asparagus than if
you just kind of just stop it.
Another thing we need to consideris how you treat the asparagus.
When you bring it homefrom the grocery store.
So a lot of grocery stores, youto see the asparagus standing
(04:37):
upright in a small bin of water.
That's because asparagus,you just like a flower.
So you want to treat it as such.
So why not do the same thing at home?
When you get your asparagus home playsin new container that has a couple
inches of water in the bottom, andthen place that into your fridge.
What are the other thingsthat leads to asparagus waste?
(04:57):
Is when it gets moldy or it gets kindof soggy on top the tips are usually
the thing has gotta go bad that's thething you're most concerned about.
And those teams are the best partwhen you roast those in the avid or
the air fryer and they get crispy.
Oh my goodness.
They are so good.
So you definitely don't want to.
Have your tips be ruinedby improper storage.
(05:20):
You want to make sure that when you'restoring your asparagus, you don't have a
tight plastic bag over top of the tips.
Because what that's goingto do is that just going to.
Keep moisture.
That's to the tips of the asparagus.
And that's more likelythe cause of to get soggy.
And maybe eventually moldy as well.
So.
(05:40):
Make sure you're notstoring your asparagus it's.
I have a plastic bag that yougot from the produce department.
Now asparagus stored in thefridge is going to last for.
A week, normally week or two,probably in your fridge, you actually
could probably give two weeks of itsometimes for storing it properly.
Um, it's a Hardy one.
It's more Hardy than, , some of theother things you might buy, like.
(06:01):
, your salad greens, or evenlike green beans, I think.
It's it's harder.
It's not going to be asHardy as like carrots.
What you last in the fridge for?
Weeks on end.
Um, but it's a little more Hardy,but you still want to eat it as
soon as possible to get the bestflavor and the most sweetness in it.
That's why like fresh pickedasparagus is absolutely the best
(06:22):
because it hasn't had time to.
Convert the sugars in theasparagus to starch that's.
That's what ends up happening.
That's why the asparagusthat you get locally.
Is gonna be betterthan, than what you get.
, that's grown far away.
, most of the year, if you didn't know this.
(06:43):
Our sparing is actually coming from Peru.
So not very close.
If you're listening to this United States.
That isn't very close.
It takes some time then to, packagethat up, get it shipped up here.
And so that you're goingto lose time that here.
So that's what the call is notgoing to be as good either.
So keep that in mind.
Another thing to keep in mind iswhen you buy any fresh vegetable
(07:06):
from the store, including asparagus.
Is to plan what you'regoing to do with it.
You go on the gold star and yousee a great deal on asparagus.
Is that, oh, what a great deal.
I want to buy that asparagus.
But if you end up doing nothing withit, Then you just ended up wasting
your money and wakes in that good deal.
So as you're walking around the grocerystore, as you're driving home negoti
(07:26):
star, I start thinking about whatyou want to do with that experience.
If it's something that you just kindof bought in a way, it wasn't part
of the meal pack you were doing.
I love the roasting itsgrades put together air fryer.
I do that more often now than the oven.
Um, that works at like super great.
It's really super easy.
What am I all time favoritethings do with asparagus.
(07:48):
Believe it or not ismake a pesto with it..
I take the asparagus.
I roast it.
I then.
Uh, chop off the tips to putthose aside, take the stocks.
Put a bit of food processoralong with the oil.
Some as you so far, seescars are cheaper than pilots.
Hideouts.
Some Parmesan cheese.
(08:09):
Oh, salt and pepper,
. Then just blends up in a few prospects, just like he would,
if you were making a bagel pesto.
Then, what I love to do is tocook up some Israeli couscous.
So this is the larger type couscous.
It looks like little small round balls,the pasta, or you can also do it was
ours with, that'd be fantastic as well.
And it's kind of mix it all together.
I then stir in the tips.
(08:32):
Because again, I don't put thosein with the pesto because the
tips have that great texture.
I don't want to just kind of wastethem and putting them in the pesto.
Um, all blends up here.
So I kind of stern back inand give it a little more.
Texture and they'll beable to enjoy those.
It makes for a really greatside dish to go with any meal.
Or you could add some chicken toit to get some protein in there
and make it into a forming course.
(08:54):
So I hope I've helped you today.
With a little knowledge and someinspiration to reduce the amount of
spirits you waste in your household.
Seeing too much.
(00:01):
Asparagus go to waste in your house.
Listen to today's episode.
To get some tips and some inspiration.
To help you reduce asparagus way sothat you can enjoy every single bite.
(00:40):
Before we begin today's episode.
I want to take a moment to share aboutmy favorite spice company, burlap
and barrel single origin spices.
You'll truly eat.
Like no one else may usetheir spices in your cooking.
My sister-in-law wasvisiting us back in October.
We made this Frenchonion, butter bean soup.
(01:00):
Which was so delicious.
So decadent.
But when she got back home andtried to make that same super
self, it wasn't quite as good.
She couldn't put her finger on at first.
But then I hit her that we had used asdry time I got from bro up and barrel.
That we had, but she didn't have.
So it just shows how much flavor.
(01:23):
You can get from a trulygood quality spice company.
Right now, if you order it fromtheir website and use my promo code.
Eat like no one.
You'll get a free.
Robust sta.
Black peppercorn grinder.
When you add it to your cart.
With any additional $15 purchase.
(01:45):
Now it's raw with today's episode.
Right now is one of my favoritetimes of year for vegetables.
And their big reason forthat is us bear, I guess.
So in the month of may, it is the besttime of the entire year to be enjoying
all those delicious stocks of asparagus.
(02:07):
But we don't want anyof it to go to waste.
So you want to be able to see herevery single bite of asparagus here.
So today I want to talk about someways to help keep your asparagus.
From going to waste.
And first off I wanted to discuss.
Using all of the asparagus.
Typically when we are cooking asparagus.
(02:29):
We ended up taking offthe bottom parts of it.
Uh, the reason being is that thebottom of the asparagus tends to be.
Fibrous, so most people just takethat and toss into the garbage.
However, you can utilize it still.
So, how do you go aboututilizing those tough.
(02:51):
Ends of the asparagus.
Well, I like to usethem to make soup with.
I like to infuse that asparagusflavor in this some homemade stock.
, Well I'd like to do is save a bunch of the ends from when I've cooked.
, several butts of asparagus,uh, put them in the freezer.
And then when I have enough ofthem, I throw them into a stock
(03:12):
pot with some water and extractall that delicious flavor.
Um, you also can mix inother types of vegetables.
It's like we were making anytype of event veggie stock.
And once it makes that stock andthen, , cook some potatoes in
it to make like a potato soup.
And then you could add insome spinach or, or Kao.
Uh, you know, make likea really delicious.
(03:34):
Uh, green Sue paths and greatseasonings and some cream in here.
And you have at least use those.
Bottom ads, even if you are actually goingto physically eat them, still yourself,
kind of use them to add flavor so thatthose are not completely going to waste.
So I have something I love to do.
, with the bottom ends that Ireally don't find much other
useful orchids are just too tough.
(03:55):
Uh, deed
now, something else to keepin mind too, when you are.
Preparing your asparagus.
A lot of people.
We'll say just to kind of snapit and naturally snap off.
I think it's better tojust line up the asparagus.
On a cutting board and cut off the bottom.
, one, two inches, depending onhow long it was begin with.
(04:16):
I mean two inches usually maxesuse enough to kind of get that off.
Um, And there's cutouts onthe street with a knife.
That you ended up keeping moreof the good asparagus than if
you just kind of just stop it.
Another thing we need to consideris how you treat the asparagus.
When you bring it homefrom the grocery store.
So a lot of grocery stores, youto see the asparagus standing
(04:37):
upright in a small bin of water.
That's because asparagus,you just like a flower.
So you want to treat it as such.
So why not do the same thing at home?
When you get your asparagus home playsin new container that has a couple
inches of water in the bottom, andthen place that into your fridge.
What are the other thingsthat leads to asparagus waste?
(04:57):
Is when it gets moldy or it gets kindof soggy on top the tips are usually
the thing has gotta go bad that's thething you're most concerned about.
And those teams are the best partwhen you roast those in the avid or
the air fryer and they get crispy.
Oh my goodness.
They are so good.
So you definitely don't want to.
Have your tips be ruinedby improper storage.
(05:20):
You want to make sure that when you'restoring your asparagus, you don't have a
tight plastic bag over top of the tips.
Because what that's goingto do is that just going to.
Keep moisture.
That's to the tips of the asparagus.
And that's more likelythe cause of to get soggy.
And maybe eventually moldy as well.
So.
(05:40):
Make sure you're notstoring your asparagus it's.
I have a plastic bag that yougot from the produce department.
Now asparagus stored in thefridge is going to last for.
A week, normally week or two,probably in your fridge, you actually
could probably give two weeks of itsometimes for storing it properly.
Um, it's a Hardy one.
It's more Hardy than, , some of theother things you might buy, like.
(06:01):
, your salad greens, or evenlike green beans, I think.
It's it's harder.
It's not going to be asHardy as like carrots.
What you last in the fridge for?
Weeks on end.
Um, but it's a little more Hardy,but you still want to eat it as
soon as possible to get the bestflavor and the most sweetness in it.
That's why like fresh pickedasparagus is absolutely the best
(06:22):
because it hasn't had time to.
Convert the sugars in theasparagus to starch that's.
That's what ends up happening.
That's why the asparagusthat you get locally.
Is gonna be betterthan, than what you get.
, that's grown far away.
, most of the year, if you didn't know this.
(06:43):
Our sparing is actually coming from Peru.
So not very close.
If you're listening to this United States.
That isn't very close.
It takes some time then to, packagethat up, get it shipped up here.
And so that you're goingto lose time that here.
So that's what the call is notgoing to be as good either.
So keep that in mind.
Another thing to keep in mind iswhen you buy any fresh vegetable
(07:06):
from the store, including asparagus.
Is to plan what you'regoing to do with it.
You go on the gold star and yousee a great deal on asparagus.
Is that, oh, what a great deal.
I want to buy that asparagus.
But if you end up doing nothing withit, Then you just ended up wasting
your money and wakes in that good deal.
So as you're walking around the grocerystore, as you're driving home negoti
(07:26):
star, I start thinking about whatyou want to do with that experience.
If it's something that you just kindof bought in a way, it wasn't part
of the meal pack you were doing.
I love the roasting itsgrades put together air fryer.
I do that more often now than the oven.
Um, that works at like super great.
It's really super easy.
What am I all time favoritethings do with asparagus.
(07:48):
Believe it or not ismake a pesto with it..
I take the asparagus.
I roast it.
I then.
Uh, chop off the tips to putthose aside, take the stocks.
Put a bit of food processoralong with the oil.
Some as you so far, seescars are cheaper than pilots.
Hideouts.
Some Parmesan cheese.
(08:09):
Oh, salt and pepper,
. Then just blends up in a few prospects, just like he would,
if you were making a bagel pesto.
Then, what I love to do is tocook up some Israeli couscous.
So this is the larger type couscous.
It looks like little small round balls,the pasta, or you can also do it was
ours with, that'd be fantastic as well.
And it's kind of mix it all together.
I then stir in the tips.
(08:32):
Because again, I don't put thosein with the pesto because the
tips have that great texture.
I don't want to just kind of wastethem and putting them in the pesto.
Um, all blends up here.
So I kind of stern back inand give it a little more.
Texture and they'll beable to enjoy those.
It makes for a really greatside dish to go with any meal.
Or you could add some chicken toit to get some protein in there
and make it into a forming course.
(08:54):
So I hope I've helped you today.
With a little knowledge and someinspiration to reduce the amount of
spirits you waste in your household.
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