James Silverton wrote:

>> 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 prefer the thicker asparagus, but I still snap off the bottom to get
rid of the woody part.

> > 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.

I have stir fried it many times without blanching. I never thought that
it needed it.