Asparagus
How to store:
Asparagus tastes best when cooked the day you buy it. If that's not in the cards, store them as you would store cut flowers: Trim the bottoms and stand the spears up in a glass or jar with about an inch of water. Cover with a plastic bag then refrigerate them for up to 4 days. Change the water as it gets cloudy to keep the asparagus perky and fresh.
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If you just can't spare the room in the fridge, wrap the asparagus in wet paper towels instead. Cover it with a plastic bag before refrigerating.
A favorite farm recipe:
Ingredients
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2 pounds asparagus, as fat as possible
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2 tablespoons extra-virgin olive oil
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Coarse salt and freshly ground pepper
Directions
Step 1 - Preheat oven to 350 degrees, with a baking sheet inside. Trim and peel asparagus to the point on the stem where it is most tender. Wash well. While asparagus is still moist and wet, drizzle with olive oil. Season with salt and pepper. Place on the preheated baking sheet, and roast until tender to the point of a knife, 25 to 30 minutes, depending on the size of the asparagus.
Asparagus is one of the earliest harvested crops each spring at Mortimer Farms.
Asparagus has the potential to grow quickly. In ideal conditions an asparagus spear can grow 10 inches in a day.​