These versatile veggies shine in the height of spring - here's what to do with them!
first look at the bud on top. It should be dry (as in, not slimy!) and quite firm. The stalks should be plump, not mushy at all, and bright green (the buds may be slightly purple). Be sure to buy asparagus according to the type of cooking you plan to do: for example, if you're going to grill them, go for thinner stalks so they can get tender quickly. If you plan to steam or boil, thicker stalks are fine.
How to prepare?
The ends of asparagus should almost always be trimmed - unless it's particularly thin asparagus, the stalk is way too fibrous to (happily) eat! You can easily break or cut the ends off, or for a more elegant French take on preparation, you can neatly shave off the ends with a vegetable peeler.
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