Asparagus Stalk Stock
Recipe from Root to Stalk Cooking, Tara Duggan.
Utilize all parts of the vegetable with this innovative vegetable stock. Author Tara Duggan notes that asparagus stalks can be saved in the freezer until you collect enough for this recipe.
Prep Time
0 minutes
Cook Time
40 minutes
Yield
6 Cups
Ingredients
6 cups asparagus (stalk ends)
10 cups water
1 cup celery (or celery hearts, coarsely chopped)
1 cup onion (or red leeks, coarsely chopped)
5 peppercorns, black
1 bay leaf
1 thyme, fresh (sprig)
Instructions
Place all of the ingredients in a stockpot. Bring to a simmer and let simmer for 30 minutes. Strain and discard the solids. Let the stock cool completely and cover. Refrigerate for up to 5 days or freeze.