Why peel asparagus

True AND False. Chances are, your store-bought green asparagus is ready to go without being peeled-no fuss, no muss, no bother. However, should you find that your particular bunch has a few spears that are a bit tough and fibrous near the base, you can do some spot peeling to remove the offending areas.

Also, it bears mentioning that other varieties of asparagus-especially European white asparagus see more info on this below -are traditionally peeled before eating. Pretty much the only de rigueur prep for asparagus is snapping those flat bottom ends off. And they should snap-if you have a bunch that tends to bend rather than break, it's probably past its prime.

Microwave it! Boil it in a normal pot! Roast it! Grill it! There are as many ways to enjoy asparagus as there are ways to cook it and you don't need an asparagus steamer to do it. The most basic ways to cook asparagus include boiling it in a large pot for about 4 minutes or cutting it into pieces and steaming it in a large saucepan use a steamer basket; it should be perfectly tender-crisp in about 4 minutes.

Repeat with the remaining asparagus spears. Painstakingly, perhaps, but to lovely effect. You can use peeled asparagus in any asparagus recipe. Note, that you will end up with more useable asparagus that by snapping, so if exact amounts are necessary, keep that in mind. The same holds true for grilling or steaming—when the whole stalks are being served, peeling makes the most of things. Middle ground cases abound. When the asparagus is stir-fried, for example, or used raw in a salad.

If the stalks are getting chopped but served, peeling still maximizes the amount of asparagus you have to work with, even if the pretty effect is more or less lost. Now add a tablespoon of Husk or Asparagus peel to this water.

Add half a cup of yogurt and mix well. But don't stop there. There's another step after blanching that's just as important. Shocking veggies stops the cooking process and keeps their color vibrant and bright. Immediately after blanching the spears, use tongs or a spider strainer to transfer them to a large bowl of ice water.

Swirl them around in the cold water until their temperature drops, then remove and drain. Crispy and delicious! This raw salad airs perfectly with a citrusy vinaigrette. Photo: Hirsheimer Hamilton. Raw asparagus is way underrated. It's crunchy and vegetal, and works as a chopped gremolata or as delicate threads use a veggie peeler to shave it into ribbons. The most common mistake people make when prepping raw asparagus is doing it too far in advance.

They'll turn wilty and unpleasantly chewy if chopped or peeled ahead of time. Either prep them right before assembling and eating—or store them in cold water. They'll keep in the water in the fridge for up to 24 hours.