Get fresh asparagus. Get peeler. Get cutting board. Get knife ...
ASPARAGUS
Here’s how to peel, slice and dice fresh asparagus. ______1.
______2.
Get fresh asparagus. Get peeler. Get cutting board. Get knife.
Decision.
Do not peel.
or
______2A. Decision.
______3.
Cut stem.
Peel.
______4.
Cut bite sized.
icon here
ASPARAGUS
Here’s how to peel, slice and dice fresh asparagus. Use as an appetizer, in salads, as an ingredient in another dish, and as a cooked vegetable. Peeled asparagus is brighter and greener and is somewhat less bitter. ______1.
Get fresh asparagus. Get peeler. Get cutting board. Get knife. Get fresh clean asparagus, a clean peeler, a clean cutting board and a clean, sharp knife.
______2.
Decision. Do not peel. If not peeling the asparagus (and many chefs make this choice), go to step 3.
or
______2A. Decision. Peel. If peeling the asparagus, use the peeler three or four times on the stem (not on the tip which looks like a slim tree top). This is a tricky task. The asparagus spears can snap quite easily during peeling. It’s helpful to anchor a finger, from your one hand, under the spear to support it while you use the peeler with your other hand. Throw away the peel. ______3.
Cut stem. Put one asparagus spear at a time on to the cutting board and, using the knife, cut off the stem end (not the tip which looks like a slim tree top). Some chefs serve these larger asparagus spears. Throw away the stem end.
______4.
Cut bite sized. To cut smaller, bite sized pieces, use the knife to continue cutting the asparagus stem from step 3 (not the tip which looks like a slim tree top). These bite sized pieces are usually called asparagus tips.
Here’s how to peel, slice and dice fresh asparagus. ______1.
______2.
Get fresh asparagus. Get peeler. Get cutting board. Get knife.
Decision.
Do not peel.
or
______2A. Decision.
______3.
Cut stem.
Peel.
______4.
Cut bite sized.
icon here
ASPARAGUS
Here’s how to peel, slice and dice fresh asparagus. Use as an appetizer, in salads, as an ingredient in another dish, and as a cooked vegetable. Peeled asparagus is brighter and greener and is somewhat less bitter. ______1.
Get fresh asparagus. Get peeler. Get cutting board. Get knife. Get fresh clean asparagus, a clean peeler, a clean cutting board and a clean, sharp knife.
______2.
Decision. Do not peel. If not peeling the asparagus (and many chefs make this choice), go to step 3.
or
______2A. Decision. Peel. If peeling the asparagus, use the peeler three or four times on the stem (not on the tip which looks like a slim tree top). This is a tricky task. The asparagus spears can snap quite easily during peeling. It’s helpful to anchor a finger, from your one hand, under the spear to support it while you use the peeler with your other hand. Throw away the peel. ______3.
Cut stem. Put one asparagus spear at a time on to the cutting board and, using the knife, cut off the stem end (not the tip which looks like a slim tree top). Some chefs serve these larger asparagus spears. Throw away the stem end.
______4.
Cut bite sized. To cut smaller, bite sized pieces, use the knife to continue cutting the asparagus stem from step 3 (not the tip which looks like a slim tree top). These bite sized pieces are usually called asparagus tips.
