maxine wrote on Sun, 29 Mar 2009 16:41:52 -0700 (PDT):

> Though I had lopped off enough of the bottoms, so rinsed them,
> tossed them with a little olive oil, salt, pepper, and lemon
> juice, and roasted them for 20 minutes, til they started to
> look a little brown.

> Hadn't cut off enough of the bottom. They were half tough and
> stringy.

> How do you pick good asparagus (I'm not going to waste my
> money again on the iffy stuff)? How much of the bottom do you
> break off? How do you know _where_ to break it off?

> Some bargains just aren't bargains.

Asparagus at its best should be fresh looking and mostly green. I prefer
it pencil-thin and then you just bend the stalk and move along until it
snaps easily. If you buy the thick stuff, cut off any brownish parts and
use a vegetable peeler to remove the last few inches of skin.

I usually cook asparagus by boiling or steaming for 6-8 minutes. I also
use it in Chinese stir fries after blanching for 2-3 minutes and cutting
into 2 inch pieces on the diagonal.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not