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Asparagus
Some people
claim the sweetest asparagus is pencil slim, while others prefer the fat
one. I like thin and thick asparagus, but if I had to choose, I'd want spears
as big as my thumb.
To trim asparagus,
bend one spear until it breaks. Gently nudge the spears so their tips are
aligned, then cut the stalks one inch below the "break point." Look carefully
at the spears and use a vegetable
peeler to peel the bottoms of spears with a lavender color. The color
indicates woodiness.
Cook the asparagus
in plenty of well-salted boiling water. Use a large stock pot for several
bunches or a saute pan for a single bunch. It's helpful to have a basket
insert. Place trimmed asparagus into the basket with all their tips facing
upward. Slowly lower the basket into the boiling water to cook.
You can pull
the basket out of the pot when the spears are cooked and plunge the whole
thing into an ice bath to stop the cooking. They will stay aligned, saving
you time when it's time to arrange them on a platter.
Cook the asparagus
about 3 to 5 minutes depending on how the vegetable will be served. In 5
minutes it will be ready to serve. Cook about 3 minutes if you plan to roast
or grill the spears.
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