Who peels asparagus and why?

Lidia (my favorite TV chef) peeled her asparagus stems on her cooking show
today (PBS fund drive here).

I've never peeled asparagus. What's the point? For show? Are you peeling away
nutrition?

Do you peel asparagus?

Also I've heard that fat asparagus is more flavorful than the pencil ones.
What say you? I've always liked the fat ones purely for more "meat."

?

Andy

On Feb 22, 3:21 pm, Andy > wrote:
> Who peels asparagus and why?
>
> Lidia (my favorite TV chef) peeled her asparagus stems on her cooking show
> today (PBS fund drive here).
>
> I've never peeled asparagus. What's the point? For show? Are you peeling away
> nutrition?
>
> Do you peel asparagus?
>
> Also I've heard that fat asparagus is more flavorful than the pencil ones.
> What say you? I've always liked the fat ones purely for more "meat."
>
> ?
>
> Andy

Only if the stem ends are a little woody. Except for that, I don't
really notice the difference in the big and little ones. We're having
a lilttle glut at the stores recently. $1/lb. Yum.

B

On Feb 22, 3:21*pm, Andy > wrote:
> Who peels asparagus and why?
>
> Lidia (my favorite TV chef) peeled her asparagus stems on her cooking show
> today (PBS fund drive here).
>
> I've never peeled asparagus. What's the point? For show? Are you peeling away
> nutrition?
>
> Do you peel asparagus?
>
> Also I've heard that fat asparagus is more flavorful than the pencil ones..
> What say you? I've always liked the fat ones purely for more "meat."
>
> ?
>
> Andy

I think you only peel really big ones that might be a little "woody"
at the bottom. That way the whole stalk will be tender.

But FWIW, I can't remember having to do it much.

Kris

Andy wrote:
> Who peels asparagus and why?
>
> Lidia (my favorite TV chef) peeled her asparagus stems on her cooking show
> today (PBS fund drive here).
>
> I've never peeled asparagus. What's the point? For show? Are you peeling away
> nutrition?
>
> Do you peel asparagus?
>
> Also I've heard that fat asparagus is more flavorful than the pencil ones.
> What say you? I've always liked the fat ones purely for more "meat."

I don't peel it. I snap off the bottoms and that usually gets rid of the
woodier stuff at the bottom. I scrape off the little leaves <?> near the
bottom because they usually hold some sand that makes it gritty. I agree
that the thicker stalks do have a little more flavour, but they can get
woody, so maybe that is why Lidia peels hers.

On Sun 22 Feb 2009 01:42:31p, Dave Smith told us...

> Andy wrote:
>> Who peels asparagus and why?
>>
>> Lidia (my favorite TV chef) peeled her asparagus stems on her cooking
>> show today (PBS fund drive here).
>>
>> I've never peeled asparagus. What's the point? For show? Are you
>> peeling away nutrition?
>>
>> Do you peel asparagus?
>>
>> Also I've heard that fat asparagus is more flavorful than the pencil
>> ones. What say you? I've always liked the fat ones purely for more
>> "meat."
>
> I don't peel it. I snap off the bottoms and that usually gets rid of the
> woodier stuff at the bottom. I scrape off the little leaves <?> near the
> bottom because they usually hold some sand that makes it gritty. I agree
> that the thicker stalks do have a little more flavour, but they can get
> woody, so maybe that is why Lidia peels hers.

I prepare mine pretty much the way you do, Dave. Even the thicker stalks,
if snapped at the right place, are tender enough for me without peeling.

--
Wayne Boatwright

"One man's meat is another man's poison"
- Oswald Dykes, English writer, 1709.

Dave Smith said...

> I don't peel it. I snap off the bottoms and that usually gets rid of the
> woodier stuff at the bottom. I scrape off the little leaves <?> near the
> bottom because they usually hold some sand that makes it gritty. I agree
> that the thicker stalks do have a little more flavour, but they can get
> woody, so maybe that is why Lidia peels hers.


Dave,

Lidia peeled them all the way up to the tips. The result was neon green
bright spears at presentation. I didn't tune into her show soon enough to
hear her explanation about it, so I had to ask.

I learned from rfc or TV or somewhere, to bend a spear until it breaks. The
breaking point marks the place to chop off the ends.

Best,

Andy

Andy wrote:
> Dave Smith said...
>
>> I don't peel it. I snap off the bottoms and that usually gets rid of the
>> woodier stuff at the bottom. I scrape off the little leaves <?> near the
>> bottom because they usually hold some sand that makes it gritty. I agree
>> that the thicker stalks do have a little more flavour, but they can get
>> woody, so maybe that is why Lidia peels hers.
>
>
> Dave,
>
> Lidia peeled them all the way up to the tips. The result was neon green
> bright spears at presentation. I didn't tune into her show soon enough to
> hear her explanation about it, so I had to ask.

Maybe it is a colour thing <?>. Unless they are huge stalks with woody
ski on the outside, I don't see any reason to peel them.
>
> I learned from rfc or TV or somewhere, to bend a spear until it breaks. The
> breaking point marks the place to chop off the ends.

There is a bit of a trick to it. If you hold it at both ends and bend it
is likely to break somewhere near the middle and you will waste a lot of
the stalk. If you hold them at the bottom and a maybe two inches up and
bend it should snap at the point where the woodiness ends. If it doesn't
snap easily, then move up the stalk, trying to get it as close to the
ned of the woody part as possible... unless you rich and can afford to
waste good asparagus.

Surely it depends on the freshness of what you buy ?

Green asparagus that I buy from markets here in France that I know is
really fresh I will cook as is, any doubts, I will look for the woody
dried end and break that off. If really worried then I might peel the
rest but after that point is there any point in bothering to eat it ?

Planted some plants in the garden last year, hoepfully will give
something to eat in May 2010 !

Steve

Andy wrote:
> Who peels asparagus and why?
>
> Lidia (my favorite TV chef) peeled her asparagus stems on her cooking show
> today (PBS fund drive here).
>
> I've never peeled asparagus. What's the point? For show? Are you peeling away
> nutrition?
>
> Do you peel asparagus?
>
> Also I've heard that fat asparagus is more flavorful than the pencil ones.
> What say you? I've always liked the fat ones purely for more "meat."
>
> ?
>
> Andy
>

Steve wrote on Sun, 22 Feb 2009 21:45:42 +0100:

> Green asparagus that I buy from markets here in France that I know is
> really fresh I will cook as is, any doubts, I will
> look for the woody dried end and break that off. If really
> worried then I might peel the rest but after that point is
> there any point in bothering to eat it ?

> Planted some plants in the garden last year, hoepfully will
> give something to eat in May 2010 !

> Steve

> Andy wrote:
>> Who peels asparagus and why?
>>
>> Lidia (my favorite TV chef) peeled her asparagus stems on her
>> cooking show today (PBS fund drive here).
>>
>> I've never peeled asparagus. What's the point? For show? Are you
>> peeling away nutrition?
>>
>> Do you peel asparagus?
>>
>> Also I've heard that fat asparagus is more flavorful than the
>> pencil ones. What say you? I've always liked the fat ones
>> purely for more "meat."
>>

I much prefer pencil-thin asparagus and break off the ends at the first
place they snap. I don't like older asparagus cooked until the outside
can bitten through so I don't usually eat thick ones. I'm told that just
peeling off a few strips will allow cooking.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On Sun, 22 Feb 2009 14:21:07 -0600, Andy > wrote:

>Lidia (my favorite TV chef) peeled her asparagus stems on her cooking show
>today (PBS fund drive here).

Shoot! I was watching PBS yesterday trying to catch her. What time
is she on? Dagnabitalltoheck.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

sf said...

> On Sun, 22 Feb 2009 14:21:07 -0600, Andy > wrote:
>
>>Lidia (my favorite TV chef) peeled her asparagus stems on her cooking
show
>>today (PBS fund drive here).
>
> Shoot! I was watching PBS yesterday trying to catch her. What time
> is she on? Dagnabitalltoheck.


sf,

Lidia is still on now for another 1/2 hour.

If you're getting Comcast cable, they have one of the best web TV Guides. I
swear by it. Type in your zip code, pick your cable area and PRESTO!

Lidia is on the last half hour here. She's fund raising for NJN (New
Jersey Network), btw.

Best,

Andy

On Sun, 22 Feb 2009 15:14:27 -0600, Andy > wrote:

>sf,
>
>Lidia is still on now for another 1/2 hour.
>
>If you're getting Comcast cable, they have one of the best web TV Guides. I
>swear by it. Type in your zip code, pick your cable area and PRESTO!
>
>Lidia is on the last half hour here. She's fund raising for NJN (New
>Jersey Network), btw.

Dang. We have Great Performances on here. Oh, well.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

"Andy" > wrote in message ...
> Do you peel asparagus?
>
Nope. Snap off the tough ends and save them (freeze) for when you make soup
stock.

Jill

Andy wrote:
> Who peels asparagus and why?
>
> Lidia (my favorite TV chef) peeled her asparagus stems on her cooking show
> today (PBS fund drive here).
>
> I've never peeled asparagus. What's the point? For show? Are you peeling away
> nutrition?
>
> Do you peel asparagus?
>
> Also I've heard that fat asparagus is more flavorful than the pencil ones.
> What say you? I've always liked the fat ones purely for more "meat."
>
> ?
>
> Andy
>


I never peel asparagus and always buy the fatter stalks. The tiny ones
are very tough and stringy in my experience.

The only reason I can think of to peel is if the stalks are starting to
toughen and dry out so you want to expose the insides so you don't have
to cook as long.

gloria p

Andy > wrote in message ...
> Who peels asparagus and why?
>
> Lidia (my favorite TV chef) peeled her asparagus stems on her cooking show
> today (PBS fund drive here).
>
> I've never peeled asparagus. What's the point? For show? Are you peeling
away
> nutrition?
>
> Do you peel asparagus?
>
> Also I've heard that fat asparagus is more flavorful than the pencil ones.
> What say you? I've always liked the fat ones purely for more "meat."
>
> ?
>
> Andy
>
With the thicker spears - to avoid waste - and get rid of the more 'woody'
stem ends - peel the ends. some people prefer to 'snap' the stems, the
break comes just above the 'woody' part. Then no peeling necessary - but
wasteful.

I do nip off the lower scales - which tend to be tough when the rest of the
spear is done.

JonquilJan

Learn something new every day
As long as you are learning, you are living
When you stop learning, you start dying

"JonquilJan" > wrote in message
. ..
>
>
> Andy > wrote in message ...
>> Who peels asparagus and why?
>>
>> Lidia (my favorite TV chef) peeled her asparagus stems on her cooking
>> show
>> today (PBS fund drive here).
>>
>> I've never peeled asparagus. What's the point? For show? Are you peeling
> away
>> nutrition?
>>
>> Do you peel asparagus?
>>
>> Also I've heard that fat asparagus is more flavorful than the pencil
>> ones.
>> What say you? I've always liked the fat ones purely for more "meat."
>>
>>
> With the thicker spears - to avoid waste - and get rid of the more 'woody'
> stem ends - peel the ends. some people prefer to 'snap' the stems, the
> break comes just above the 'woody' part. Then no peeling necessary - but
> wasteful.
>

Not wasteful if you save the ends for making stock. Same as saving broccoli
stalks, the ends of carrots, celery, etc. Freeze them. Then when you get
ready to make stock you've got the vegetables on hand.

Jill

jmcquown said...

> "JonquilJan" > wrote in message
> . ..
>>
>>
>> Andy > wrote in message
>> ...
>>> Who peels asparagus and why?
>>>
>>> Lidia (my favorite TV chef) peeled her asparagus stems on her cooking
>>> show
>>> today (PBS fund drive here).
>>>
>>> I've never peeled asparagus. What's the point? For show? Are you
>>> peeling
>> away
>>> nutrition?
>>>
>>> Do you peel asparagus?
>>>
>>> Also I've heard that fat asparagus is more flavorful than the pencil
>>> ones.
>>> What say you? I've always liked the fat ones purely for more "meat."
>>>
>>>
>> With the thicker spears - to avoid waste - and get rid of the more
>> 'woody' stem ends - peel the ends. some people prefer to 'snap' the
>> stems, the break comes just above the 'woody' part. Then no peeling
>> necessary - but wasteful.
>>
>
> Not wasteful if you save the ends for making stock. Same as saving
> broccoli stalks, the ends of carrots, celery, etc. Freeze them. Then
> when you get ready to make stock you've got the vegetables on hand.
>
> Jill


Jill,

Dammit!

That just makes too much sense!

Best,

Andy

jmcquown wrote:

> "JonquilJan" > wrote in message
> . ..
> >
> >
> > Andy > wrote in message
...
> >> Who peels asparagus and why?
> >>
> >> Lidia (my favorite TV chef) peeled her asparagus stems on her cooking
> >> show
> >> today (PBS fund drive here).
> >>
> >> I've never peeled asparagus. What's the point? For show? Are you
peeling
> > away
> >> nutrition?
> >>
> >> Do you peel asparagus?
> >>
> >> Also I've heard that fat asparagus is more flavorful than the pencil
> >> ones.
> >> What say you? I've always liked the fat ones purely for more "meat."
> >>
> >>
> > With the thicker spears - to avoid waste - and get rid of the more
'woody'
> > stem ends - peel the ends. some people prefer to 'snap' the stems, the
> > break comes just above the 'woody' part. Then no peeling necessary -
but
> > wasteful.
> >
>
> Not wasteful if you save the ends for making stock. Same as saving
broccoli
> stalks, the ends of carrots, celery, etc. Freeze them. Then when you get
> ready to make stock you've got the vegetables on hand.


Broccoli and asparagus flotsam would render a stock somewhat bitter...

Anyone who wants to make decent stock is not going to be using scraps
anyways, they'll use whole and fresh ingredients.


--
Best
Greg

"Gregory Morrow" > wrote in message
m...
>
> jmcquown wrote:
>
>> "JonquilJan" > wrote in message
>> . ..
>> >
>> >
>> > Andy > wrote in message
> ...
>> >> Who peels asparagus and why?
>> >>
>> >> Lidia (my favorite TV chef) peeled her asparagus stems on her cooking
>> >> show
>> >> today (PBS fund drive here).
>> >>
>> >> I've never peeled asparagus. What's the point? For show? Are you
> peeling
>> > away
>> >> nutrition?
>> >>
>> >> Do you peel asparagus?
>> >>
>> >> Also I've heard that fat asparagus is more flavorful than the pencil
>> >> ones.
>> >> What say you? I've always liked the fat ones purely for more "meat."
>> >>
>> >>
>> > With the thicker spears - to avoid waste - and get rid of the more
> 'woody'
>> > stem ends - peel the ends. some people prefer to 'snap' the stems, the
>> > break comes just above the 'woody' part. Then no peeling necessary -
> but
>> > wasteful.
>> >
>>
>> Not wasteful if you save the ends for making stock. Same as saving
> broccoli
>> stalks, the ends of carrots, celery, etc. Freeze them. Then when you
>> get
>> ready to make stock you've got the vegetables on hand.
>
>
> Broccoli and asparagus flotsam would render a stock somewhat bitter...
>
> Anyone who wants to make decent stock is not going to be using scraps
> anyways, they'll use whole and fresh ingredients.
>
>
> --

I know I do. I don't save scraps. Two years later I'll come across two
dozen frozen asparagus ends that are worth far less than the zip-loc they're
occupying and wonder why I couldn't make it out to the composter, probably
two feet of snow. I've never yet used asparagus or broccoli in any stock.
There are no soups that contain asparagus or broccoli unless it's cream of,
and then you're gonna wanna use chicken stock.

And I ain't any fool, you'll never see me snapping off asparagus ends, what
a waste of time and effort. Asparagus are sold in bundles of about a pound
held with fat rubbers top and bottom. That's so you can hold em under the
tap adn rinse them off all at once. The move the bottom rubber to a spot
just above what seems to be teh tough part.. tapp the bunch on a cutting
board to even em all up, then carefully lay th eenti9rte bundle on its side
and with a sharp knife wop of all the ends in one fell swoop. And there you
are, all rady to cook. What happens to the ends you ask, cooks treat, a
delicious low calorie snack. I simply bite into each as the tender part
pops right into my mouth... about half will be fully tender, the rest give
up a nubbin of tender pulp. I usually do this early in teh day so that way
before I'm cooking asparagus I'm peeing asparagus... it's what's called
priming the pump. hehe

That how I do it. I ain't any sheep following any dumb foodtv celebrity
chef BS... no one who really cooks has ever saved those ends for stock. No
real cook saves any scraps for stock... only time I'll use scraps is when I
happen to be cooking something at the moment that would benefit from
trimmings from a salad I'm building, like the tops of celery, the parsley
stems, the ends of onion, and stuff like that, but it's fresh cut, I ain't
gonna save any of that, saving what's essentially garbage doesn't even offer
any economic benefit, not unless you typically serve your family garbage.
In my house any meat scraps go out for the crows, veggie scraps are for deer
and rabbits, or compost... composting IS an economic benefit, also an
ecological benefit. And whatever I feed the critters becomes super compost.
You'll never find anything edible or compostable in my trash can. But
saving little bundles of garbage in your freezer wastes plastic bags, wastes
expensive freezer space, and every time you leave the freezer door open
rummaging for bits of garbage more dollars worth of energy is wasted than
any of that garbage can possibly be worth, and actually shortens the life of
your freezer. Folks saving frozen garbage and so needing a
fridgerator-freezer twice what they actually need is absolutely
representitive of what all's sick about the US economy. The US is the most
wasteful society this planet has ever seen and yet the low IQers can all
rationalize their endless waste. Ya know, I've never yet bought bottled
water... no one needs bottled water in tehe US, how difficult is it to turn
on a tap. If ever I'm gonna buy bottled drink those bottles are gonna
contain brewski... don't yoose imbeciles realize that beer costs less than
bottled water, and at least beer bottles are recyclicable, water bottle
plastic polutes when they're produced and again when tossed out yer leased
beemer windows... pinheads! You know how many plastic bottle I pick off my
roadside nearly every day, lots.

brooklyn1 said...

>
> "Gregory Morrow" > wrote in message
> m...
>>
>> jmcquown wrote:
>>
>>> "JonquilJan" > wrote in message
>>> . ..
>>> >
>>> >
>>> > Andy > wrote in message
>> ...
>>> >> Who peels asparagus and why?
>>> >>
>>> >> Lidia (my favorite TV chef) peeled her asparagus stems on her
>>> >> cooking show
>>> >> today (PBS fund drive here).
>>> >>
>>> >> I've never peeled asparagus. What's the point? For show? Are you
>> peeling
>>> > away
>>> >> nutrition?
>>> >>
>>> >> Do you peel asparagus?
>>> >>
>>> >> Also I've heard that fat asparagus is more flavorful than the
>>> >> pencil ones.
>>> >> What say you? I've always liked the fat ones purely for more
>>> >> "meat."
>>> >>
>>> >>
>>> > With the thicker spears - to avoid waste - and get rid of the more
>> 'woody'
>>> > stem ends - peel the ends. some people prefer to 'snap' the stems,
>>> > the break comes just above the 'woody' part. Then no peeling
>>> > necessary -
>> but
>>> > wasteful.
>>> >
>>>
>>> Not wasteful if you save the ends for making stock. Same as saving
>> broccoli
>>> stalks, the ends of carrots, celery, etc. Freeze them. Then when you
>>> get
>>> ready to make stock you've got the vegetables on hand.
>>
>>
>> Broccoli and asparagus flotsam would render a stock somewhat bitter...
>>
>> Anyone who wants to make decent stock is not going to be using scraps
>> anyways, they'll use whole and fresh ingredients.
>>
>>
>> --
>
> I know I do. I don't save scraps. Two years later I'll come across two
> dozen frozen asparagus ends that are worth far less than the zip-loc
> they're occupying and wonder why I couldn't make it out to the
> composter, probably two feet of snow. I've never yet used asparagus or
> broccoli in any stock. There are no soups that contain asparagus or
> broccoli unless it's cream of, and then you're gonna wanna use chicken
> stock.
>
> And I ain't any fool, you'll never see me snapping off asparagus ends,
> what a waste of time and effort. Asparagus are sold in bundles of about
> a pound held with fat rubbers top and bottom. That's so you can hold em
> under the tap adn rinse them off all at once. The move the bottom
> rubber to a spot just above what seems to be teh tough part.. tapp the
> bunch on a cutting board to even em all up, then carefully lay th
> eenti9rte bundle on its side and with a sharp knife wop of all the ends
> in one fell swoop. And there you are, all rady to cook. What happens
> to the ends you ask, cooks treat, a delicious low calorie snack. I
> simply bite into each as the tender part pops right into my mouth...
> about half will be fully tender, the rest give up a nubbin of tender
> pulp. I usually do this early in teh day so that way before I'm cooking
> asparagus I'm peeing asparagus... it's what's called priming the pump.
> hehe
>
> That how I do it. I ain't any sheep following any dumb foodtv celebrity
> chef BS... no one who really cooks has ever saved those ends for stock.
> No real cook saves any scraps for stock... only time I'll use scraps is
> when I happen to be cooking something at the moment that would benefit
> from trimmings from a salad I'm building, like the tops of celery, the
> parsley stems, the ends of onion, and stuff like that, but it's fresh
> cut, I ain't gonna save any of that, saving what's essentially garbage
> doesn't even offer any economic benefit, not unless you typically serve
> your family garbage. In my house any meat scraps go out for the crows,
> veggie scraps are for deer and rabbits, or compost... composting IS an
> economic benefit, also an ecological benefit. And whatever I feed the
> critters becomes super compost. You'll never find anything edible or
> compostable in my trash can. But saving little bundles of garbage in
> your freezer wastes plastic bags, wastes expensive freezer space, and
> every time you leave the freezer door open rummaging for bits of garbage
> more dollars worth of energy is wasted than any of that garbage can
> possibly be worth, and actually shortens the life of your freezer.
> Folks saving frozen garbage and so needing a fridgerator-freezer twice
> what they actually need is absolutely representitive of what all's sick
> about the US economy. The US is the most wasteful society this planet
> has ever seen and yet the low IQers can all rationalize their endless
> waste. Ya know, I've never yet bought bottled water... no one needs
> bottled water in tehe US, how difficult is it to turn on a tap. If ever
> I'm gonna buy bottled drink those bottles are gonna contain brewski...
> don't yoose imbeciles realize that beer costs less than bottled water,
> and at least beer bottles are recyclicable, water bottle plastic polutes
> when they're produced and again when tossed out yer leased beemer
> windows... pinheads! You know how many plastic bottle I pick off my
> roadside nearly every day, lots.


Geez... Sheldon, did you have to be SO long winded?

Andy

On Sun, 22 Feb 2009 17:15:31 -0500, jmcquown wrote:

> "JonquilJan" > wrote in message
> . ..
>>
>>>
>> With the thicker spears - to avoid waste - and get rid of the more 'woody'
>> stem ends - peel the ends. some people prefer to 'snap' the stems, the
>> break comes just above the 'woody' part. Then no peeling necessary - but
>> wasteful.
>>
>
> Not wasteful if you save the ends for making stock. Same as saving broccoli
> stalks, the ends of carrots, celery, etc. Freeze them. Then when you get
> ready to make stock you've got the vegetables on hand.
>
> Jill

i avoid wasting broccoli stalks by eating them.

your pal,
blake

JonquilJan > wrote:

> Andy > wrote in message ...

>> Also I've heard that fat asparagus is more flavorful than the
>> pencil ones. What say you? I've always liked the fat ones
>> purely for more "meat."

I like the fat ones better too.

> With the thicker spears - to avoid waste - and get rid of the
> more 'woody' stem ends - peel the ends. some people prefer to
> 'snap' the stems, the break comes just above the 'woody' part.
> Then no peeling necessary - but wasteful.

The unused asparagus ends go into the next batch of vegetable
stock, so they are not wasted.

I do peel broccoli however. We don't put any crucifer scraps
into our vegetable stock (that Just Doesn't Work), and
the peeled stems are the best part of broccoli.

Steve

On Mon, 23 Feb 2009 01:25:09 +0000 (UTC), Steve Pope wrote:

> JonquilJan > wrote:
>
>> Andy > wrote in message ...
>
>>> Also I've heard that fat asparagus is more flavorful than the
>>> pencil ones. What say you? I've always liked the fat ones
>>> purely for more "meat."
>
> I like the fat ones better too.
>
>> With the thicker spears - to avoid waste - and get rid of the
>> more 'woody' stem ends - peel the ends. some people prefer to
>> 'snap' the stems, the break comes just above the 'woody' part.
>> Then no peeling necessary - but wasteful.
>
> The unused asparagus ends go into the next batch of vegetable
> stock, so they are not wasted.
>
> I do peel broccoli however. We don't put any crucifer scraps
> into our vegetable stock (that Just Doesn't Work), and
> the peeled stems are the best part of broccoli.
>
> Steve

preach it, brother!

your pal,
blake

Andy wrote:
> Who peels asparagus and why?
>
> Lidia (my favorite TV chef) peeled her asparagus stems on her cooking show
> today (PBS fund drive here).
>
> I've never peeled asparagus. What's the point? For show? Are you peeling away
> nutrition?
>
> Do you peel asparagus?
>
> Also I've heard that fat asparagus is more flavorful than the pencil ones.
> What say you? I've always liked the fat ones purely for more "meat."
>
> ?
>
> Andy
>
I only buy the pencil-thin stalks and snap off the tough ends, so imho
peeling isn't necessary.

Andy wrote:

> Lidia (my favorite TV chef) peeled her asparagus stems on her cooking show
> today (PBS fund drive here).
>
> I've never peeled asparagus. What's the point? For show? Are you peeling
> away nutrition?
>
> Do you peel asparagus?

Yes, I peel asparagus, because I prefer to floss *after* eating.


> Also I've heard that fat asparagus is more flavorful than the pencil ones.
> What say you? I've always liked the fat ones purely for more "meat."

I like the fat asparagus better also. In my experience, the skinny ones are
more fibrous.

Bob

Bob Terwilliger > wrote:

> Yes, I peel asparagus, because I prefer to floss *after* eating.

Exactly - and this applies particularly to the superior white asparagus.
Besides, here is a quote from _The French Chef Cookbook_ by Julia Child
I posted before - and she was speaking of the green variety:

<quote>
Preparing fresh asparagus for cooking.
The French method of cooking asparagus is to peel it, tie it in bundles,
and plunge it into a very large kettle of rapidly boiling water. Peeled
asparagus cooks more quickly than unpeeled asparagus, retains its
maximum color and texture, and can be eaten all the way down to the
butt. The object in peeling is not just to remove the skin, but to
shave off enough of the tough outer part at the lower end so that the
moist flesh is exposed, and the whole spear is tender from tip to butt.
Peeling adds considerably to preparation time, but you will find the
results spectacularly successful not only gastronomically but visually,
as whole long spears are wonderfully dramatic on a platter.
</quote>

As to me, I prefer to cook asparagus in an upright position in a special
narrow, tall asparagus pot, so that the thinner - and by far more
delicate - tops are out of the water and just steamed. Such tops, often
with an interior removable basket, tend to be unreasonably expensive,
but I found one on sale for 5 Euros about five years ago. Owing to the
shape of the pot, getting water to boil in it takes forever, so I boil
the water in an electric kettle and then fill the pot. The asparagus
shavings go into the pot to flavour the water together with some salt, a
teaspoon of sugar and a splash of lemon juice.

Victor

Victor wrote:

> As to me, I prefer to cook asparagus in an upright position in a special
> narrow, tall asparagus pot, so that the thinner - and by far more
> delicate - tops are out of the water and just steamed. Such tops, often
> with an interior removable basket, tend to be unreasonably expensive,
> but I found one on sale for 5 Euros about five years ago. Owing to the
> shape of the pot, getting water to boil in it takes forever, so I boil
> the water in an electric kettle and then fill the pot. The asparagus
> shavings go into the pot to flavour the water together with some salt, a
> teaspoon of sugar and a splash of lemon juice.

When I cooked asparagus last week, I put the peeled spears in a single layer
in a wide skillet with just enough salted water to cover. As the spears
cooked, I pushed them so that the tips were usually above the water. Then
the asparagus was tender, I drained it well, sprinkled it with
freshly-ground pepper, and lightly drizzled it with Meyer-lemon-infused
olive oil. I like your idea of using the asparagus shavings to flavor the
water; I think I'll do that in the future.

I know that roasted asparagus has many adherents, but I am not one of them.
I might roast it now and then just for variety, but it's not my favorite
method.

Bob

In article >,
"Bob Terwilliger" > wrote:

> Victor wrote:
>
> > As to me, I prefer to cook asparagus in an upright position in a special
> > narrow, tall asparagus pot, so that the thinner - and by far more
> > delicate - tops are out of the water and just steamed. Such tops, often
> > with an interior removable basket, tend to be unreasonably expensive,
> > but I found one on sale for 5 Euros about five years ago. Owing to the
> > shape of the pot, getting water to boil in it takes forever, so I boil
> > the water in an electric kettle and then fill the pot. The asparagus
> > shavings go into the pot to flavour the water together with some salt, a
> > teaspoon of sugar and a splash of lemon juice.
>
> When I cooked asparagus last week, I put the peeled spears in a single layer
> in a wide skillet with just enough salted water to cover. As the spears
> cooked, I pushed them so that the tips were usually above the water. Then
> the asparagus was tender, I drained it well, sprinkled it with
> freshly-ground pepper, and lightly drizzled it with Meyer-lemon-infused
> olive oil. I like your idea of using the asparagus shavings to flavor the
> water; I think I'll do that in the future.
>
> I know that roasted asparagus has many adherents, but I am not one of them.
> I might roast it now and then just for variety, but it's not my favorite
> method.
>
> Bob

I like it grilled, especially over a mesquite wood fire. ;-d
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

On Mon, 23 Feb 2009 03:59:08 -0600, Omelet wrote:

> In article >,
> "Bob Terwilliger" > wrote:
>
>>
>> When I cooked asparagus last week, I put the peeled spears in a single layer
>> in a wide skillet with just enough salted water to cover. As the spears
>> cooked, I pushed them so that the tips were usually above the water. Then
>> the asparagus was tender, I drained it well, sprinkled it with
>> freshly-ground pepper, and lightly drizzled it with Meyer-lemon-infused
>> olive oil. I like your idea of using the asparagus shavings to flavor the
>> water; I think I'll do that in the future.
>>
>> I know that roasted asparagus has many adherents, but I am not one of them.
>> I might roast it now and then just for variety, but it's not my favorite
>> method.
>>
>> Bob
>
> I like it grilled, especially over a mesquite wood fire. ;-d

i think my favorite way is to snap off bottoms (no peeling), break or cut
into two-inch pieces, and sauté in butter. toward the end of cooking, add
some teriaki sauce and cook a little longer until sauce begins to thicken.

salt, fat, and a little sweet.

your pal,
blake

"Victor Sack" wrote
> Bob Terwilliger wrote:
>
>> Yes, I peel asparagus,
>
> Exactly - and this applies particularly to the
> superior white asparagus.

There's nothing superior about white asparagus... they're exactly the same
plant as the green ones only they're grown in the absence of light...
Europeans grow other vegetables that way too, like Belgian endive. White
asparagus are grown in caves... other vegetables are 'blanched' by piling
earth up around their base as they grow, celery is grown that way, the extra
labor is why celery is relatively expensive... were celery not blanched it
would be as bitter as the tops all the way down to the base.

> Besides, here is a quote from _The French Chef Cookbook_ by Julia Child
>
> The French method of cooking asparagus is to peel it, tie it in bundles,
> and plunge it into a very large kettle of rapidly boiling water. Peeled
> asparagus cooks more quickly than unpeeled asparagus, retains its
> maximum color and texture, and can be eaten
> all the way down to the butt.

Sacre bleu, naturally that's the French way. LOL

On Mon, 23 Feb 2009 13:47:12 +0000, brooklyn1 wrote:

> "Victor Sack" wrote
>> Bob Terwilliger wrote:
>>
>>> Yes, I peel asparagus,
>>
>> Exactly - and this applies particularly to the superior white
>> asparagus.
>
> There's nothing superior about white asparagus... they're exactly the
> same plant as the green ones only they're grown in the absence of
> light... Europeans grow other vegetables that way too, like Belgian
> endive. White asparagus are grown in caves... other vegetables are
> 'blanched' by piling earth up around their base as they grow, celery is
> grown that way, the extra labor is why celery is relatively expensive...
> were celery not blanched it would be as bitter as the tops all the way
> down to the base.
>
>> Besides, here is a quote from _The French Chef Cookbook_ by Julia Child
>>
>> The French method of cooking asparagus is to peel it, tie it in
>> bundles, and plunge it into a very large kettle of rapidly boiling
>> water. Peeled asparagus cooks more quickly than unpeeled asparagus,
>> retains its maximum color and texture, and can be eaten all the way
>> down to the butt.
>
> Sacre bleu, naturally that's the French way. LOL

Yes, but in The Netherlands we do the same.
Boil them just 20 minutes, to retain bite.
Then serve with molten butter, crumbled hardboiled eggs, and cooked ham,
finely chopped.
Twice a week, in season.

--
Groet, salut, Wim.

Wim van Bemmel wrote:
>
>>> The French method of cooking asparagus is to peel it, tie it in
>>> bundles, and plunge it into a very large kettle of rapidly boiling
>>> water. Peeled asparagus cooks more quickly than unpeeled asparagus,
>>> retains its maximum color and texture, and can be eaten all the way
>>> down to the butt.
>> Sacre bleu, naturally that's the French way. LOL
>
> Yes, but in The Netherlands we do the same.
> Boil them just 20 minutes, to retain bite.
> Then serve with molten butter, crumbled hardboiled eggs, and cooked ham,
> finely chopped.
> Twice a week, in season.
>

20 minutes? I give asparagus 8 minutes.

On Mon, 23 Feb 2009 06:50:49 +0100, Victor Sack wrote:

> Bob Terwilliger > wrote:
>
>> Yes, I peel asparagus, because I prefer to floss *after* eating.
>
> Exactly - and this applies particularly to the superior white asparagus.
> Besides, here is a quote from _The French Chef Cookbook_ by Julia Child
> I posted before - and she was speaking of the green variety:
>
> <quote>
> Preparing fresh asparagus for cooking. The French method of cooking
> asparagus is to peel it, tie it in bundles, and plunge it into a very
> large kettle of rapidly boiling water. Peeled asparagus cooks more
> quickly than unpeeled asparagus, retains its maximum color and texture,
> and can be eaten all the way down to the butt. The object in peeling is
> not just to remove the skin, but to shave off enough of the tough outer
> part at the lower end so that the moist flesh is exposed, and the whole
> spear is tender from tip to butt. Peeling adds considerably to
> preparation time, but you will find the results spectacularly successful
> not only gastronomically but visually, as whole long spears are
> wonderfully dramatic on a platter. </quote>
>
> As to me, I prefer to cook asparagus in an upright position in a special
> narrow, tall asparagus pot, so that the thinner - and by far more
> delicate - tops are out of the water and just steamed. Such tops, often
> with an interior removable basket, tend to be unreasonably expensive,
> but I found one on sale for 5 Euros about five years ago. Owing to the
> shape of the pot, getting water to boil in it takes forever, so I boil
> the water in an electric kettle and then fill the pot. The asparagus
> shavings go into the pot to flavour the water together with some salt, a
> teaspoon of sugar and a splash of lemon juice.
>
> Victor

That it the way to do, except for the adding of the shavings. Some say
this will add bitterness to the preparation. No sugar and lemon for me
either.
I like asperagus, and buy them direcly at the growers nearby. I have to
order them the day before to get the first quality, the thickest in my
opinion. I cut off 1 inch from the bottom, and peel them. At least, the
white bleached asparagus. For the green ones this is not necessary.

--
Groet, salut, Wim.

On Feb 22, 12:21*pm, Andy > wrote:
> Who peels asparagus and why?
>
> Lidia (my favorite TV chef) peeled her asparagus stems on her cooking show
> today (PBS fund drive here).
>
> I've never peeled asparagus. What's the point? For show? Are you peeling away
> nutrition?
>
> Do you peel asparagus?
>
> Also I've heard that fat asparagus is more flavorful than the pencil ones..
> What say you? I've always liked the fat ones purely for more "meat."
>
> ?
>
> Andy

I buy both the skinny, pencil-thin ones, and the big fat ones. The
big ones have a meatier texture, but the thin ones are more delicate.
The only thing I do is cook the same kind together.

I just snap the last bit off the skinny ones. But if I tried that
with the big ones, I'd throw away half the spear. So I peel the
bottom of the big ones, but only what I would have thrown away.

BTW: For storage, as soon as I get it home, I cut off the dried-out,
bottom half inch, put in an old quart yogurt container, add several
inches of water, cover with paper towel, then a plastic bag, put it in
the fridge, and it will keep for several days. (The paper towel stops
the vegies from touching the plastic and rotting.)

Ken