This post was written by my foodie sister Robin, who is now sharing all of her favorite recipes and kitchen tips regularly on the new “Make It and Love It – in the KITCHEN” portion of this blog. Try a few of her recipes…your belly will thank you! -Ashley
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Hey guys….it’s Robin, and I’m happy to be back!
Today’s post is a quickie. But I have realized not everyone knows that there is a proper way to prepare that odd little stalk of green vegetable that we call asparagus. So this is for those of you who never knew this great little tip —
For some, asparagus is an unfamiliar vegetable. But it can be grilled, sautéed, boiled, roasted, steamed… am I forgetting something?
Once in a while, I run into cooked asparagus that is woody and hard to chew. The reason is that it was harvested later than it should have been and the bottom woodier part of the stalk was not removed. The thicker the stalk of asparagus the older it is and more woody it is. So when you are buying asparagus in the super market, the SKINNIER it is — the BETTER!
Now, just by looking at an asparagus stalk you don’t know where the woodiness ends and the tenderness begins. Here’s a great technique to find that sweet spot.
Take your stalk and start bending it more toward the bottom end of the stalk
Bend it, applying more pressure towards the bottom of the stalk, until it breaks.
Where it broke indicates where the woodiness ends and the tenderness begins.
Throw out this bottom end. And keep the top.
Sometimes you will break it using this technique and more than half of the stalk will need to be discarded. Don’t be tempted to use it. It is super hard to chew and not as enjoyable. So yep, just toss it!
And that’s it. All of the good parts are ready to go!
Now rinse them off and cook them to your liking!
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Need a few other ideas for your kitchen?
Check out some of these tried and true recipes!!!
10 Minute No-Bake Tres Leches Dessert
Swedish Nuts…light and airy, sweet and salty nuts!