Asparagus Trimming Broth | Cook for Your Life

Asparagus Trimming Broth

Rated 4 out of 5
4 out of 5 stars (based on 13 reviews)

Clock Icon for Prep Time 10 min prep
Clock Icon for Prep Time 35 min total
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, anywhere...


  • 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
Missing an Ingredient?
Visit our ingredient substitution guide ›

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

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

This site is registered on as a development site. Switch to a production site key to remove this banner.