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Old 04-13-2009, 10:08 AM   #11
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If you put your asparagus in a glass of water like a bouquet of posies, it will not get limp like that.
that also works well for celery, brings it back to life.
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Old 04-13-2009, 10:10 AM   #12
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If you put your asparagus in a glass of water like a bouquet of posies, it will not get limp like that.
And they continue to grow like this as well.
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Old 04-13-2009, 10:29 AM   #13
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And they continue to grow like this as well.
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If you put your asparagus in a glass of water like a bouquet of posies, it will not get limp like that.
Yes, that's how it was stored. And it wasn't really limp... just the ends were starting to droop over a bit on some of the spears. The asparagus was purchased on Saturday.

I forgot to add this: On Thursday I steamed asaparagus as part of a dinner for 150 people. It came from the same source (Costco) and it was stored for two days in the refrigerator (not in glasses of water). I think it was in the pots 4 or 5 minutes, and it was perfectly crisp-tender.

I wish I had taken a photo of the mess. The outer part of the spears just sloughed away as I got them out of the pan.

Could too much salt in the water cause this?
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Old 04-13-2009, 10:32 AM   #14
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Originally Posted by Constance View Post
If you put your asparagus in a glass of water like a bouquet of posies, it will not get limp like that.
I want to try asparagus, never have had it, would you do this in the fridge or on the counter?
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Old 04-13-2009, 10:34 AM   #15
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I want to try asparagus, never have had it, would you do this in the fridge or on the counter?
Either is fine.
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Old 04-13-2009, 01:08 PM   #16
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Asparagus is excellent raw. That's how I'd serve it in a salad. :)
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Old 04-13-2009, 01:46 PM   #17
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Asparagus is excellent raw. That's how I'd serve it in a salad. :)
I like it raw and barely blanched also, but for this salad it needs to be a little tender.
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Old 04-13-2009, 02:28 PM   #18
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Thats real Scottish talk for 'understand'......lolol. So #1 must be a wee Scots lass??
Thank you for the explanation.

I like my asparagus cooked, not tender crisp, not mush. Cooked.
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Old 04-13-2009, 03:17 PM   #19
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I also put the spears in a glass of water to crisp them up for an hour or so before cooking -- but be sure to cut off the dried-out ends first.

My wife told me that she complained to the manager at the local market that the asparagus was not standing in water to keep it fresh. Surprisingly, he said that other customers had complained when it WAS in water because they said that made the asparagus heavier and thus more costly! Go figure!

Anyway, I usually steam asparagus, and it takes about 3 to 5 minutes once the water comes to a boil. Grilling takes 5 to 10 minutes, depending on the heat of the fire and the thickness of the spears.

Back to your question -- I've recently found that the tips of the spears are sometimes rotten, even in the store, especially if they've been bumped hard. Rotten asparagus has a terrible smell, especially when cooked. So now in addition to inspecting the spears visually, I always smell the tips. If they're bad, you'll know it immediately.
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Old 04-13-2009, 03:28 PM   #20
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I also put the spears in a glass of water to crisp them up for an hour or so before cooking -- but be sure to cut off the dried-out ends first.

Back to your question -- I've recently found that the tips of the spears are sometimes rotten, even in the store, especially if they've been bumped hard. Rotten asparagus has a terrible smell, especially when cooked. So now in addition to inspecting the spears visually, I always smell the tips. If they're bad, you'll know it immediately.
That's all good advice.
A cooking buddy at the church kitchen today said that the asparagus may have frozen "in the field." The appearance of it would have been okay, but that might explain the total deterioration with very little cooking. Maybe?
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