Some Asparagus Hints.....
* Choose firm, bright green asparagus stalks with plump, tightly closed tips. Fading color is a sign of deterioration. Check the stem ends to make sure they look freshly cut, not shriveled or dried out.
* One pound of asparagus equals 18 to 24 spears or four servings.
* Thin spears, thick spears―both can be sweet and tender, as long as they're fresh. The diameter of an asparagus spear indicates when it was harvested. Thick spears are generally harvested at the beginning of the season―the stalks get thinner as the season wears on. Texture is related to how fast the spears grow. The longer they grow, the more fibrous they become. Peeling can take care of that, however.
* It is a good idea to tie the asparagus in bundles of 10 to 12 stalks for cooking, so they can be quickly removed from the water all at once.
No comments:
Post a Comment