In article >,
blake murphy > wrote:

> 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

I have. It works just fine.
I've even eaten Asparagus raw right out of the garden. ;-d

YUM!
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.