This Is How You Prepare Asparagus
From early April to the end of June, asparagus takes center stage during asparagus season. With our help, you’ll become a pro at preparing the white gold.
Earlier, we shared all the tips and tricks you need to know to buy the very best portion of asparagus. But what do you do next? Here’s how to prepare your freshly scored asparagus.
Buying
When buying asparagus, genuinely fresh, locally grown spears are best. If you squeeze the bottom and some moisture comes out, you’ve found the right ones. A good greengrocer stores asparagus in moisture to prevent it from drying out.
It’s best to eat asparagus on the day you buy it. You can store it for up to a week in the vegetable drawer of the refrigerator, wrapped in a damp tea towel and covered with plastic.
Peeling
After washing the asparagus, it’s best to cut a small strip of about 2 millimeters off the bottom and place them in water for thirty minutes. This allows them to absorb moisture and makes them easier to peel.
To peel them, it’s best to place a bowl upside down on the cutting board. By resting the asparagus on it, you can easily rotate them by the tip with one hand after each stroke of the asparagus peeler, and they won’t break from the pressure.
Peel them from the tip downward, going around twice. This ensures that all the tough bits of skin are removed. Peel the top less firmly than the bottom because the top is more fragile. Check that you’ve removed everything, then cut about 2 to 3 centimeters off the bottom. You can feel with your knife where the asparagus is still tough.
Preparing
Traditional cooking—in an asparagus pot—is not the best method. If you steam the asparagus (for approximately 10 to 20 minutes), they retain the most flavor and vitamins and cook more quickly.
If you don’t have the necessary equipment, such as a steamer pot or basket, boiling is the next best option. If you don’t have an asparagus pot, make sure they fit horizontally in a regular saucepan.
For approximately one kilogram, fill the pan generously with water, one level tablespoon of salt, and a pinch of sugar. Bring to a boil, cover with a lid, and turn off the heat.
Let this stand for approximately 15 to 20 minutes, then place the asparagus after draining in a preheated dish with a tea towel on the bottom, so the remaining moisture is absorbed.
Step-by-step guide
In the cookbook De Perfecte Kok by FavorFlav’s Marcus Polman, there is an easy-to-follow step-by-step guide for the classic preparation of asparagus. To make things even easier, we’ve found it for you:
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