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cook, become limp or gray. By not covering the vegetable, it retains its fresh crisp texture and gardenbright color.
The following tips may be helpful in the selection and preparation regardless of how it is served:
Select stalks that are green and tender. The tips should be tightly closed; before storing asparagus in the refrigerator, cut a thin slice from the base of each stalk; wrap a moist towel around the bottom of the stalks; when preparing to cook, break off tough ends by bending stalk gently until it snaps easily. Wash spears thoroughly in warm water, and remove the scales about one inch from the tip by scraping with a sharp knife or peeling using a vegetable peeler all the way down the stem.
To use more of each stalk, peel the tough outer layer as you would a carrot — all the way to the white base of the stalk.
Asparagus may be served hot or cold. Most people prefer to have it cooked, although some English have developed a fondness for eating it raw.
Generally speaking, one pound will contain 16 to 20 stalks and serve three to four people. The easiest way to serve is to dribble melted butter, salt, and pepper over the stalks, or for variety add a squeeze of lemon and fresh parsley. Other ways include marinated or with the all-time favorites, Hollandaise or Vinaigrette sauces.
The important things to remember are do not overcook and do not cover when cooking this marvelous vegetable. It is truly spring’s gift to the table in temptingly, varied dishes.
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