Sealing the freshness...

Asparagus is in season. even a big brunch is pretty inexpensive. a reason good enough for us to buy it in bulk. however the quantity is way too much for our family of two and a quarter. so a portion of the bunch always needs preserving. and the way is do it is by
trimming the ends of the spears....
placing the trimmed stalks upright in a glass with at least an inch of water...
covering the spears loosely with plastic wrap and refrigerating. a very useful tip that i learnt from

Hop over to her space to gawk at her delicious asparagus topped pizza. i have it bookmarked for the weekend. don't you want a slice too ? 

Sending the first photograph to Black and White Wednesday, a photography event created by Susan of The Well-Seasoned Cook, now organized by Cinzia of  Cindystar and hosted this week by Haalo of Cook Almost Anything.


  1. Awwww, thanks so much for mentioning my blog, Tanu. I'm glad to know you found the tip to be useful. Your photography is beautiful. Have a wonderful week!

  2. Hi Tanu, excellent picture. Thanks for sharing the tip.

    Have a nice week ahead.

  3. Love the shots Tanu :) And thanks for sharing the tip.


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Best, Tanusree

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