Asparagus: Gimme A Break
Asparagus always seemed too "weedy" to me as a child.
But as I grew up, I lost a good portion of my taste buds and voila! Asparagus tasted...
Woody!
Stalky!
Chewy!
But recently I discovered Fibrous Fragments No More!
Or, more likely, I learned a little trick that you've probably known since birth.
But humor me.
All you have to do is bend the asparagus stalk until it snaps on its own. The natural breaking point separates the woody part from the tasty part.
Whodathought?!?!?
And that's what Works For Me this happy spring Wednesday.
Please comment to tell me whether you knew that little tip before or not. My ego can handle it.
But as I grew up, I lost a good portion of my taste buds and voila! Asparagus tasted...
Woody!
Stalky!
Chewy!
But recently I discovered Fibrous Fragments No More!
Or, more likely, I learned a little trick that you've probably known since birth.
But humor me.
All you have to do is bend the asparagus stalk until it snaps on its own. The natural breaking point separates the woody part from the tasty part.
Whodathought?!?!?
And that's what Works For Me this happy spring Wednesday.
Please comment to tell me whether you knew that little tip before or not. My ego can handle it.
13 comments:
yep. I knew it. My momma showed me that one.
Yep. I've known that one for a while :) You can also peel the bottoms with a vegetable peeler, but that just seems like so much work when you can just break it!
Yep, I knew it too. Unfortunately the frugal side of me often wonders if the part that snaps off is really as woody as it looks...
No, I haven't tried to cook the ends -- yet.
Deborah
I did not know that!
yes, I knew. and you can make asparagus soup by using the ends. save them in a plastic bag in the freezer until you have 1 to 1 1/2 lb.
go to a site such as allrecipes.com to look for a recipe. I recently made a delicious soup doing it just this way.
Yes, I too knew this one and it works like a charm everytime.
BUT did you know you can grill them in George Foreman fat-free griddle thingy (lightly tossed in toasted sesame seed oil) and then plunk them in a green salad where they are delicious:)
I did know that, but I still don't like asparagus! :)
Girl! I'm snapping some asparagus tonight for dinner, thanks to you. It's ready to be cooked up. I guess I didn't mind the woody-ness too much, but this will be a nice improvement.
What does it say about me that I don't mind eating woody green stalks?
I grew up on a farm. Maybe it's all related?
btw, thanks for the tip on Bob's steel cut oats. I'm basically in search of the cheapest option. I might also try buying it in bulk at the health food store and see if it's cheaper...
I did not know this. I am so domestically challenged. Thanks!
Yep, I knew that one. So glad you get to enjoy yummy asparagus now!
I actually learned about it last year when I made Ham and Asparagus Penne Casserole. (YUMMY!!)
I use to just get them in the can - - the fresh ones "looked" funny - - and now I know why...LOL!! : )
I knew there was some trick to it, but never learned it because fresh asparagus intimidates me. Same with artichokes. I buy it in a can. Yep, a can! Terrible to admit, but there you have it.
Your ego will be pleased to hear that I DID NOT KNOW THIS. But now that I do, I will definitely find opportunities to pass off this clever knowledge as my own.
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