1. To peel or not to peel
Peel only large asparagus, those that are less fresh (which are more fibrous) and white ones. Lay them flat on a work surface so that they don’t break and use a peeler, peeling from tip to base.
vegetarian
Bell Pepper and Asparagus Tart
2. Three colours
There exist three types of asparagus: green, white and purple.
3. Ideal cooking
Asparagus can be steamed, oven roasted, grilled, blanched or eaten raw. Do not overcook them so as to avoid damaging them, oversoftening them or giving them an unappealing colour.
weekday recipes
Grilled Asparagus with Beet Hummus and Curried Chickpeas
4. Well trimmed
The end of the asparagus is fibrous and inedible. Snap it by holding the base in one hand and the middle in the other and then bending the stalk: it will naturally break at the correct spot.
5. Seasonal ingredient
A spring vegetable, asparagus is harvested from mid-May to late June.
6. Set the colour
Once cooked, plunge asparagus into very cold water to preserve their green colour, but without letting them soak for too long.
7. Even size
For cooking made easy, choose asparagus of equal thickness. Thin ones are great in salads, medium ones are best served whole and thick ones are great for grilling.
8. Storage
Fresh asparagus will keep for 7 to 10 days in a plastic bag in the vegetable crisper of your refrigerator.
9. Great as leftovers
Once cooked, asparagus softens and loses its flavour. Use it in an omelette or a quiche, as it pairs nicely with eggs and cheese.
Quiches and Savoury Pies
Asparagus and Cheese Quiche
10. Finger food
According to proper etiquette, asparagus can be eaten with your fingers if it isn’t covered in sauce. It’s the only cooked vegetable you can eat with your fingers, so enjoy!
