Omelet wrote:

> 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.

AOL. I cut off about two inches of the tip, then the rest of the stalk
I slice diagonally.




Brian

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Day 55 of the "no grouchy usenet posts" project