Asparagus will last a week longer using Martha Stewart’s ‘herb storage method’

Asparagus is often hailed as a favourite spring vegetable, but it doesn’t always last long in the fridge.

Thankfully, Martha Stewart has a helpful “herb storage method” that she uses on asparagus to keep them fresh for days more.

Before bringing the asparagus home from the store or farmers’ market, opt for the freshest bunch available, characterised by smooth skin, unspoiled tips, and a firm, upright posture.

Avoid limp spears and wrinkled skin which are indicators of dehydration or woodiness, especially when selecting pencil-thin asparagus.

Proper refrigeration is also important, so remove any ties or rubber bands before storage to prevent the spears from being constricted.

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For short-term storage, wrap the spears in a damp cloth or paper towel and place them in the crisper drawer of the refrigerator if intended for immediate use.

For longer storage, Martha recommends treating asparagus like you would a bunch of fresh herbs.

Trim the ends of the spears, cutting off no more than an inch, and stand them upright in a glass measuring cup, mason jar, or bowl of water.

Ensure they are not tightly packed together, then cover them with a plastic bag before placing them in the refrigerator. Regularly check on the spears, refreshing the water if it becomes cloudy or evaporates.

Typically, fresh asparagus lasts three to five days in the refrigerator.

However, using the herb-like storage method can extend its freshness to at least a week and potentially up to 10 days, depending on its initial freshness.

Recognising signs of aging is essential to avoid past-their-prime spears.

If your asparagus looks limp, you can attempt to revive them by trimming the ends and submerging them in a bowl of water.

After about an hour in this bath, they should plump up, and be ready to use again.

When dealing with cooked asparagus, store it in an airtight container in the refrigerator, where it will remain fresh for three to five days.