Asparagus yield: how much is usable after prep (AP to EP %)
Asparagus: about 53% usable going whole spears to tips and tender stalks, with a published range of 31–88%. That is a cost factor of 1.89: for every kilo you need ready to use, buy 1.89 kg as purchased.
Yield by preparation stage
| Stage | Average | Range | What is lost | USDA item |
|---|---|---|---|---|
| Whole spears → tips and tender stalks | 53% | 31–88% | Woody stalk ends | 100 |
| Trimmed → boiled or steamed | 93% | 83–101% | Water lost | 101 |
| Frozen cuts → boiled | 80% | 79–85% | Water lost | 112 |
Yields multiply: 53% × 93% ≈ 49% for whole → cooked. You never add the losses together.
Nearly half a bunch of asparagus can be woody ends. Keep them for soup or stock rather than counting them as waste.
What the yield does to the cost
| Usable asparagus needed | Buy (as purchased) at 53% |
|---|---|
| 1 kg | 1.89 kg |
| 5 kg | 9.43 kg |
| 10 kg | 18.87 kg |
Use 53% in the yield calculator →
Yield source: USDA Agriculture Handbook No. 102, Food Yields Summarized by Different Stages of Preparation (Matthews and Garrison, USDA Agricultural Research Service, 1975), Table 1, items 100, 101, 112 (US samples of fresh and frozen asparagus). Your own case is the real number: weigh it in the yield calculator.
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