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


6 Cups


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)


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.