Default User wrote:
> Dave Smith wrote:
>
>> Default User wrote:
>>
>>>>>>> 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.
>>>
>> Why do you cut it diagonally. That is a good idea when stir drying
>> hard vegetables like celery and carrots. It increases the surface
>> area for quicker cooking. But since chopped asparagus is still round
>> it is going to be sitting on its side.
>
> This is stirfry, so I want the pieces to be larger. If I just cut the
> stems into lengths, the texture won't be as good.


Yes. I realize that it is a stir fry, but AFAIK the idea of cutting
vegetables diagonally is to increase the surface area for faster
cooking. That doesn't happen with asparagus because it is still going to
end up contacting the hot surface of the pan on its rounded sides.
cutting asparagus diagonally only increases cookig surface contact if
they are cut very thin.