Widely cultivated for its tender, succulent, edible shoots, asparagus cultivation began more than 2000 years ago in the eastern Mediterranean region. . It can go into salads soups or sauces, or can be used in a quiche filling, savoury custard, frittata, sitr-fry and many other dishes. Canned asparagus is available but bears little resemblance to the real thing. To prepare: Remove the woody ends of each stalk by bending the stalk near the bottom so it snaps at its natural breaking point. If the skin towards the broken point still seems tough, trim back. To Store: Stand upright in about 2cm of water in a glass or mug, drop a plastic bag over, store in the fridge.
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