These stalks grow on plants that continue to produce for 8-10 years, the fatter the spear, the older the plant.
Keep the stem end moist by wrapping in a damp paper towel. Take care to keep the tips dry. Keep refrigerated in a sealed plastic bag and it will last up to a week.
While some cooks peel the tough part of the stem end, it's also a snap to remove:
Don't toss the snapped stem ends.
Chop pieces that are green and place in a plastic bag in the freezer for later use in veggie soup.
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