How to Store Asparagus in the Refrigerator & Long Term
Spring asparagus is a wonderful blessing after a long winter. Those first tender stalks are absolutely delicious raw, straight out of the garden. We share how to store asparagus so it stays fresh in the refrigerator, plus long term storage options.
Asparagus season doesn’t last long, so use these options to take advantage of the seasonal abundance in stores and farm markets. If you want to raise your own, see, “Growing Asparagus in the Home Garden“.
How to Store Raw Asparagus in the Fridge
Storing fresh raw asparagus properly helps maintain its freshness and quality. Here’s how you can store fresh asparagus in the refrigerator.
Rinse the asparagus under cold water to remove any dirt or debris. Trim about 1-2 inches off the woody ends of the asparagus spears. You can do this by gently bending the spear near the end; it will naturally snap where the tough part begins. See “How to Cut Asparagus” for more trimming tips.
Once your spears are clean and trimmed, you have several options. My preferred choice is to place about an inch of water in the bottom of a large glass. Then I place the asparagus spears in the glass, like flowers in a vase. If you like, you can tent the stalks with a plastic bag, but I don’t bother.
Trimming the stems allows the spears to soak up water and stay hydrated. Store the upright spears on the bottom shelf of the refrigerator for use in your favorite asparagus recipe.
Another option is to wrap the trimmed asparagus in a damp paper towel or cloth. This helps to keep the asparagus moist without being too wet.
One more option is to place the wrapped asparagus in a plastic bag or an airtight container. Leave the bg or container slightly open to allow for air circulation.
Store the towel wrapped or bagged asparagus in the vegetable crisper drawer of your refrigerator. The optimal temperature for storing asparagus is around 32°F to 36°F (0°C to 2°C).
How long does asparagus last in storage?
Consume fresh asparagus within 3-4 days of purchase for the best flavor and texture. Fresh picked asparagus will last longer, but store bought asparagus may have traveled a while to get to you.
Enjoy your asparagus raw in salads or with dip. Saute with butter or olive oil and a bit of salt as a side dish. Add the spears to stir fries, casseroles, or soups for that distinctive asparagus flavor.
Remember to Harvest Regularly!
If you have your own patch, remember to harvest spears every few days to keep the plants producing. If you don’t harvest them, the spears get large and tough, and the plants stop making more.
Note: While commercial asparagus tends to be similar in size, homegrown asparagus stalks vary more in thickness. I always went for the thinner stalks in the store, thinking they’d be more tender.
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I found out while picking that they emerge from the soil at the width they will be as they grow. Thinner stalks are not any younger than fat ones, and the fat ones were often more tender and juicy. Don’t fear the fat asparagus!
How to Store Cooked Asparagus
Allow the cooked asparagus to cool down to room temperature before storing it. You can spread pieces out on a plate or baking sheet to help them cool faster.
Once cooled, transfer the cooked asparagus to an airtight container or a resealable plastic bag. Make sure the container or bag is tightly sealed to prevent air from getting in, which can cause the asparagus to dry out and lose flavor.
Place the container or bag of cooked asparagus in the refrigerator. The optimal temperature for storing cooked vegetables is between 32°F to 40°F (0°C to 4°C).
Eat cooked asparagus within 3-4 days of cooking for the best flavor and texture. After this time, the asparagus may start to lose its freshness and become mushy.
When you’re ready to eat the cooked asparagus, reheat it gently in the microwave, oven, or on the stovetop until warmed through. Avoid overcooking the asparagus during reheating to prevent it from becoming too soft.
Long Term Asparagus Storage
For long term asparagus storage, you can freeze, dehydrate, freeze dry, pickle, or pressure can.
To freeze asparagus, wash, trim, and blanch the spears. Freeze in a single layer, then repack in an airtight container for storage. For best quality, use within 6-8 months. See “How to Freeze Asparagus” for detailed instructions.
For dehydrating, wash, trim, cut, and blanch the spears. Dry at 125°F (52°C) until leathery and brittle. For best quality, use within 3-5 years. See “Dehydrating Asparagus” for a step by step guide and oven drying instructions.
For freeze drying, wash, trim, cut, and blanch the spears. Use a home freeze dryer to dry until light and airy. Store in Mylar or glass with an oxygen absorber. For best quality, use within 5-10 years. See “How to Freeze Dry Asparagus” for full instructions.
Pickling adds unique flavor to your veggies. Our lacto-fermented asparagus is also probiotic, and makes a great addition to salads, snacks, and sandwiches.
Asparagus can also be pressure canned. You must use a pressure canner because it is a low acid food. I don’t can it because I don’t care for the mushy texture that canning produces.
For asparagus canning instructions, see “Canning Asparagus”.
This article is written by Laurie Neverman. Laurie grew up in the kitchen, learning baking and home cooking from her momma. At age 15, she and her mom and two sisters created Irene’s Custom Cakes & Catering, which was her summer job through most of high school and college.
Last updated in 2024.