Asparagus

Purchase:

Studs are catalogued within the stem group. They are long and with a flower of the same color at one end. They can be green or white.

Freshness:

It is observed in firm texture, stems and erect flowers, deep green or white. When you go to buy the product in the supermarket, we recommend:

Observe that the display site is clean and adequately refrigerated.
Choose the products, preferably in this order: vegetables, fruits, eggs, cheeses and dairy in general, after the products of pantry, but before the meats, poultry, fish and shellfish.
When you reach your destination refrigerate, so that the “cold chain” of the same is not interrupted.

Uses:

Green asparagus are used for sauces, soups or purées. -whites are thicker and are used as a garnish, appetizer or snacks. -they are served au gratin or with sauces. -Always peel before taking them to cooking.

Storage:

Refrigerate raw, clean and dry, in container with lid, preferably of non-disposable plastic, with absorbent paper (dry) in the bottom and before covering. For creams and soups, they can be cooked, chilled and frozen. Its duration, refrigerated, 8-10 days. Frozen, 15 days to 1 month, depending on the freshness at the time of purchase. Its duration also depends on the freshness at the time of your purchase.

Conservation:

Cool. Freeze.

Duration:

8-10 days. 15 days to 1 month.

Tips:

Before cooking, peel the asparagus to remove very hard fibers. -they are trimmed to match their size (for the part of the stem, not the flower) before cooking. -Cook them attached (kitchen line), in a deep bowl, so that they can be placed vertically and their flower is steamed. They should be left crispy, not so soft. In food preparations for infants and toddlers, frozen foods, except raw meats, are not advisable. They should always be given freshly prepared foods (made), using very fresh and good quality ingredients.