Preparing Asparagus for Cooking

Many people say asparagus is just for chefs probably because they look at this vegetable as exotic, something that a common cook is not capable of preparing.

But this isn’t it true. Preparing asparagus for cooking is not at all what you think it is. It’s easy and very simple. And that’s not all. There are several ways to prep up this vegetable so if you don’t feel comfortable with one method, there are still others to choose from.

The very first step in preparing asparagus is cutting off the base of the stalks to remove the woody part. If you see any blemishes along the stalks, remove them using a vegetable peeler before washing them thoroughly in slightly warm water.

To steam asparagus, you can use an asparagus steamer. If you think it is way too expensive, you can also use a pot or a big saucepan that’s big enough to allow the stalks to stand up. Tie all the spears together and put some salt at the bottom of the pan or pot and bring to a boil.

Why should the asparagus be in a standing position? The base of the stalks is thicker which makes them longer to cook. If it’s closer to the base of the pan, then the asparagus as a whole will be cooked evenly.

White asparagus has a thicker outer layer than the green kind. To prepare white asparagus for cooking, simply use a vegetable peeler to remove the ‘skin.’

Purple asparagus turns green when cooked so better serve this delicious beauties raw or blanched to retain its colour. Adding lime or anything acidic will also help intensify its beautiful shade.