Asparagus Trimming Broth

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Clock Icon for Prep Time 10 min prep
Person Icon for Serving Size 6 servings
Carrot Icon for Number of Ingredients Size 6 ingredients
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,...


  • 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

Nutrition Facts


2 cals


0 g

Saturated Fat

0 g

Polyunsaturated Fat

0 g

Monounsaturated Fat

0 g


0 g


0 g


0 g


0 g


26 mg


  1. Snap the tough ends off the asparagus about 1-inch from the root end. Reserve the tender flower ends for another use.
  2. 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.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.

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