Should the whole part of the asparagus, as purchased in the
grocery store, be eaten, or should the stalk be cut off and not
eaten? How should it be cooked?
You can take out the bottom part of the stalk and eat the rest.
I agree with Barbara cause I always butter them up with lots of
garlic or steam it with tofu or other veggie sprouts.
Starting at the end of the stalk, with your fingers, find the
first spot where the stalk will snap in two. Throw the bottom
portion away (ior save for makng a vegetable broth) and cook
the rest as you desire. If the stems are very thick, however, you
may still need to remove the outer coating of the stalk by using a
potato peeler or pairing knife to trim away just the outer portion
of the stalk. That rids you of the woody fiber that is so tough and
allows you access to the softer inner portion. Cook as desired.
1 pound of fresh asparagus equals 16 to 20 spears, 3 cups
trimmed, or 2 1/2 cups of cooked asparagus.
Do not overcook asparagus. Overcooking will deplete its flavor.
If you need to store asparagus for more than 3 days, store them
loose so that air can circulate through the spears, discouraging
mould from developing.
Limp asparagus can be refreshed by trimming off the ends of the
stalks and placing it stalk side down into a glass holding 1 1/2 to
2 inches of cold water, place a plastic bag over the tops and then
store in the refrigerator for approximately 1 1/2 to 2 hours.
Avoid cooking asparagus in an iron pots. Asparagus reacts to iron
and can causes discoloration of the asparagus spear and the iron
pot.
Butter and/or garlic are complementary to steamed asparagus. Pour
melted butter over steamed asparagus before serving or steam with
garlic cloves.
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