|Source||Recipe from Root to Stalk Cooking, Tara Duggan.|
|Cooking time||40 minutes|
|Total time||40 minutes|
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.
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.