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Asparagus Stock

Martha Stewart Living, March 2007

The bits left over after you trim asparagus needn't go to waste. Create a flavorful stock by dropping the woody ends and peelings from a 1 pound bunch into 6 cups of water. Simmer for 15 minutes, and then strain. Use the stock to make any vegetable soup or as a tasty substitute for water when poaching or steaming food.

Comments (3)

  • kupcakey 16 Apr, 2008

    I 've been doing this for many years!I love my veggies steamed,so I also save that and add to a baggie in the freezer.When I'm going to make soup,I have one heck of a good start!People always said I was NUTS! Then they tasted my soups and other things you can use it for and some of them started doing it.I save the trimming of some veggies right in the broth from steaming to go into the soups.
    Karen

  • isabelbrinck 7 Apr, 2008

    I wonder how long this will keep fresh in the fridge and if it can be frozen and keep its flavour.

  • jhalpinmslo 4 Apr, 2008

    very helpful idea!