Asparagus trimming broth is exactly as advertised, a broth made from the woody parts of tender green asparagus that generally get thrown away. It’s great tasting and fabulous for use in risottos and soups, anywhere where asparagus is in a starring role. So next time you steam asparagus, waste not want not. Whip up this stock from the stems and make your next asparagus dish impossibly delicious! Enjoy!
- Snap the tough ends off the asparagus about 1-inch from the root end. Reserve the tender flower ends for another use.
- Put the tough root ends into a pot with the water, the reserved scallion greens, bouquet garni, smashed garlic clove and ½ teaspoon sea salt. Bring to a boil. Simmer for 25 minutes. Strain. Set aside to cool. The stock will keep in the fridge for 3-4 days or you can bag and freeze until ready to use.
- 1½ pounds asparagus, washed
- 5 cups water
- 2 large bunches scallions, green stems only, white ends reserved for another use
- 1 bouquet garni: a few parsley sprigs, 1 bay leaf and 1 thyme sprig
- 1 clove garlic smashed and peeled
- 1½ teaspoons sea salt, divided