"Victor Sack" schrieb :
> <sf> wrote:
>
>> I can't think of any reason to peel asparagus.
>
> Here is a quote from _The French Chef_ by one Julia Child. And she is
> speaking of green asparagus. With white, it is doubly true, as without
> peeling it is literally inedible.
>
> <quote>
> Preparing fresh asparagus for cooking.
> The French method of cooking asparagus is to peel it, tie it in bundles,
> and plunge it into a very large kettle of rapidly boiling water. Peeled
> asparagus cooks more quickly than unpeeled asparagus, retains its
> maximum color and texture, and can be eaten all the way down to the
> butt. The object in peeling is not just to remove the skin, but to
> shave off enough of the tough outer part at the lower end so that the
> moist flesh is exposed, and the whole spear is tender from tip to butt.
> Peeling add considerably to preparation time, but you will find the
> results spectacularly successful not only gastronomically but visually,
> as whole long spears are wonderfully dramatic on a platter.
> </quote>

Agree completely. However, she should have mentioned to add some
lemon juice to the water.

Cheers,

Michael Kuettner