On Mon, 30 Mar 2009 12:31:30 GMT, James Silverton wrote:
>
> 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.

have you tried using asparagus in stir-fries without blanching first? i'm
just curious.

your pal,
blake