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A weeknight staple, we all love this crunchy veggie for its ease. (A little olive oil, salt, pepper and heat and you’re good to go.) But powering through an entire bunch at once isn’t exactly realistic.

Luckily, we found a pretty genius storage solution to help ensure that any extra stalks don’t immediately wilt. Follow along--we'll tell you exactly what to do, step by step.

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WHAT YOU NEED

A cutting board, a chef’s knife and a mason jar. Oh, and the plastic baggie from the produce department that your asparagus came in.

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WHAT YOU DO

Chop an inch off the bottom of each stalk. (If you’re using a well-sharpened knife, you can actually leave the rubber band on and trim the whole bunch at once.) Next, fill your mason jar with two inches of water and place the asparagus in the glass (like you would a flower arrangement). Make sure the bottom of every stalk is submerged in the water. This will help them stay hydrated and fresh.

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LAST STEP

Loosely cover the bunch with the plastic baggie and place the whole thing in the fridge. With all that extra veggie life, maybe you’ll have time to brainstorm some new recipe ideas. (What up, asparagus flatbread?)

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