ISO: Asparagus infused broth using the woody ends

[smokeandashes]

The asparagus has been in the stores for a couple of weeks now and I have been eating as much as possible and saving the ends in the freezer. A friend said that I could use the ends to make soup but the recipes that I have found say to discard the woody ends before making the soup. Am I supposed to just infuse the veggie or chicken broth with the aspagus ends? If so, is there a magic recipe to get the most of the asparagus? Thanks

[Canice]

I'm sure they mean to infuse the water or stock, but I have to say...yuck. I can't imagine it imparts a very nice flavor?

[Anne]

I've got a freezer stash of woody ends of asparagus, seeds and base from peppers, stems from mushrooms (used the main part as stuffed), leek leaves, and a few other odds and ends that I am using for soup tonight. I throw everything in the stock pot, simmer slow until cooked, stick blend, and strain if I have too (probably will with the asparagus but usually don't). This will be the base for broccoli soup, along with a few rinds from hard cheeses that have also been stashed in the freezer.

[avariell]

I'm sure they mean to infuse the water or stock, but I have to say...yuck. I can't imagine it imparts a very nice flavor?

I have always been under the impression that the woody ends taste like the rest of the stalk - they just have an unpleasant texture? I have always stored vegetable trimmings in my freezer to make future vegetable stocks, including the woody ends :)