How to Buy and Prepare Succulent Jumbo Asparagus

by Jeff Berkowitz on April 7, 2010 · 2 comments

in asparagus,Tips & Tricks,Vegetables

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Here is another cooking tip! Starting next week,  I will post helpful tips and techniques here on Tuesdays. I am calling it Tuesday Tips. Originally, I was going to post this yesterday but an opportunity to giveaway the scale came up and I couldn’t pass on giving you the chance to win. Remember, all this week, even though a winner was already selected, if you enter the contest, you will receive a 10% discount good for this week only on anything in my OpenSky Shop. On to the tip for today…

Many chefs prefer jumbo asparagus because of the copious quantity of succulent flesh. The only obstacle is the tough, stringy skin which must be peeled before cooking and consuming. This is a great way to determine if your vegetable peeler is in need of replacement, though if it is, you will wish you had replaced it prior to this exercise.

Tip: Keep an extra brand new vegetable peeler at the ready for when the older one needs to be replaced.

When purchasing asparagus, look for smooth skin with good color on the stalk, the ends should not be too dry and the tips should be tight. If the flower end looks like it is coming apart, then it's not fresh.

Cut off bottom inch or so of the spear. That should be sufficient because you are peeling the rest.

Starting about an inch below the tightly bundled tip of the asparagus, run your peeler down to the bottom. Repeat, turning the spear as you go. You should peel down to light green or white flesh but only the outer fibers are necessary to remove. Only one stroke should be necessary.

Any cooking method will work with peeled jumbo asparagus. Soon we will do a video showing how to make hollandaise sauce quick and easy! It’s a delicious accompaniment to asparagus and many other dishes. If you don’t eat too much your health will not suffer. Everything in moderation.

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{ 2 comments… read them below or add one }

1 mir April 10, 2010 at 3:18 pm

Jeff,

Other than making the asparagus look nice, is there any other reason why I should peel it?

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2 Jeff Berkowitz April 10, 2010 at 9:31 pm

Yes, The jumbo asparagus has been growing longer and has a developed a thick, fibrous skin. This skin becomes stringy when cooked and is unpleasant to eat, but the flesh underneath is great. The simple solution is to peel it or buy smaller asparagus.

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