Thursday, April 2, 2009

Asparagus to Die For -- Getting Rid of the Tough Ends

Easter is almost upon us and the stores are loaded with gorgeous fresh asparagus. Whether you prefer the tiny thin ones, or the fatter ones that you can sink your teeth into, asparagus is always a treat.

Serve it as a side dish or use it in pasta dishes and salads. It's very versatile and just as tasty when eaten cold. I always make extra so I'll have leftovers to use for the next few days.

But there's always that problem of the tough stems. Don't cut them off. The funny thing is that asparagus breaks where it gets tough. Hold a stalk of raw asparagus in both hands, one toward the middle and one at the very bottom -- and snap. The tough part at the bottom will break off easily. Sometimes it's a little surprising just how much breaks off, but I haven't encountered tough stems since I started using that method.

Tomorrow -- how to cook asparagus to die for. You won't believe how easy it is to make unforgettable asparagus.

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