In article > ,
Dave Smith > wrote:

> 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.

Same here.
--
Peace! Om

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