Seasonal Vegetable – Asparagus

AS SPRING APPROACHES, fresh asparagus is coming into season. However, green asparagus is notorious for harboring hidden bugs, making proper washing and inspection crucial before consumption. Due to the vegetable’s intricate folds and crevices, particularly at the tips, OK Kosher tolaim experts advise that mere washing is insufficient to remove these pests, and a more rigorous cleaning and preparation process is necessary.

We recommend the following procedure:

Cut off 1 inch from the bottom of the stalk. Check for a cavity running lengthwise through the stalk. If you  find a cavity, remove the bottom of the asparagus until there is no cavity.

Remove and discard the head.

Peel off all the triangles and folds along the length.

Wash with soap and rinse under a strong stream of water.

After this process, the asparagus may be eaten, and no further checking is required.

WHITE ASPARAGUS does not have the same infestation issues. It should be rinsed thoroughly in water before using it and no further checking is required.

FOR FROZEN AND CANNED ASPARAGUS, a reliable kosher certification is required.