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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.

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