Hi ,
It's asparagus season!
Can you sense my excitement? This snappy spring veggie will be in season from now-June, and I couldn't be happier about it.
For the next few months, I'll be
- tossing it into pasta,
- adding it to salads,
- piling it onto pizza,
- blending it into soup, and
- grilling it up on its own as much as I possibly can.
I hope you will be, too!
3 Tips for Cooking Perfect Asparagus
Luckily for us, asparagus is one of the easiest veggies to get right. Just follow these 3 tips to cook asparagus perfectly every time:
- Know what to look for. Asparagus spears vary in thickness, and the size you want depends on how you plan to cook it. Look for thin spears if you're blanching asparagus for a salad or sautéing it for a pasta dish. Seek out medium-sized ones for grilling and roasting, and look for really thick ones if you're peeling it into ribbons and eating it raw.
- Snap off the ends. Asparagus's woody ends are too fibrous to eat, so you should always remove them before cooking. Hold each spear by its end and gently bend it. The woody part will snap off, leaving you with a tender spear for cooking.
- Aim for al dente. Asparagus is best when it's cooked until it's just al dente, with a juicy, crisp-tender bite. Be careful not to overcook it, as it quickly becomes limp and stringy. No, thanks!
find my guide to cooking Perfect Asparagus Here!
how to Cook Asparagus
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