I think for a while there was something very sexy and desirable and chic about the very skinny asparagus, but really it’s a matter of preference. The thin ones just need the bottom inch or so cut off, cook faster and work nicely in sautéed or stir fried dishes.
Can you eat skinny asparagus?
New York Times columnist and author Mark Bittman writes that he prefers the thin stalks of asparagus but acknowledges that any asparagus is as simple to prepare as it is delicious to eat. Contrary to what you might hear, the thinner stalks are more firm than thicker stalks when cooked.
Why is some asparagus skinny?
Lack of Water. These plants are moderately drought tolerant and will survive without a lot of water, but dry conditions will cause them to grow more slowly and produce thinner, weaker stalks. During the first couple of growing seasons, plants should receive one to two inches of water per week.
Is skinny asparagus better?
“In supermarkets, shoppers will see thin spears of asparagus bunched and marketed as ‘tender gourmet’ style,” says Peter Ferretti, professor of vegetable crops. “In reality, spears that are larger than a half-inch in diameter are more tender and higher in soluble fiber and vitamins than the thinner spears.”
What is thin asparagus called?
Pencil asparagus are varieties that are cultivated and harvested young specifically for their thin, tender spears. Their stems are pistachio green capped with purple- green cruciferous tree-shaped tips.
How do you peel thin asparagus?
Peel the Spears
However, thinner spears will bend under this type of pressure, so laying them flat on a work surface will make your job easier. Use a vegetable peeler or sharp paring knife to peel off the skin from the bottom half of each asparagus spear.
Why is my asparagus stringy?
The more difficult problem is when it gets stringy throughout the entire spear. This happens because the spears continuously convert their sugars into a substance (call lignin) that causes woodiness. The longer asparagus is stored, the more sugars they convert. Cooking doesn’t make them less stringy.
How do you make asparagus grow thicker?
In order to grow thicker asparagus, you will need to cultivate the older stems and encourage them to age and grow bigger than their slim counterparts. Another good tip for strong, healthy, fat stems is to ensure that the plant is getting enough nutrients.
How do you tell good asparagus?
Texture: Look for asparagus stalks that are firm to the touch, able to stand up straight, and with a smooth texture. Avoid stalks that appear limp or wilted. The tips of asparagus should be closed and compact, free from spreading or softness.
How long is asparagus good in fridge?
Asparagus tastes best when cooked the day you buy it. If that’s not in the cards, store them as you would store cut flowers: Trim the bottoms and stand the spears up in a glass or jar with about an inch of water. Cover with a plastic bag then refrigerate them for up to 4 days.
Can you cut thick asparagus in half?
Chopped asparagus can be used in a myriad of dishes. Asparagus can also be cut into smaller pieces to make it easy to add to many different recipes. Line up the spears on your cutting board and cut the stalks into roughly 1/2-inch to 2-inch cylinders.
What can you do with 2 year old asparagus?
Do not harvest the spears in the first or second year (the plant needs time to grow out its root system), but cut down dead foliage in late fall and side-dress with compost. During the second year, side-dress with compost in spring and early fall and cut down dead ferns in late fall.
When should I stop cutting asparagus?
Spears should be harvested at six to 10 inches tall. Harvesting ends in late June or early July or when growth has slowed considerably. Fertilization, weed management and irrigation are important to maintain after harvest.
Why is my asparagus short and fat?
Asparagus plants can live up to 20 years, and the age of the plant, not the yearly growth, is what determines spear size. Older plants make larger spears, and younger ones make skinnier spears. The variety of the asparagus can also influence the fat vs. skinny size (think cherry tomato vs.
Why does it take 3 years to grow asparagus?
It takes three to four years for a young plant to develop the maturity needed to support annual harvests that last four to six weeks. Until then, one must harvest sparingly.
What do you do with limp asparagus?
If the spears are looking a bit limp, but not old and mushy, it can be rehydrated. Simply trim off a bit of the tough ends, place in 1 inch of water, cover the tips with plastic wrap and refrigerate overnight. The spears should firm up and regain its texture.
Do I need to peel thin asparagus?
Thin asparagus spears can be trimmed and cooked, no peeling needed. Thinner asparagus is great for pan cooking or placing in casseroles to bake. Thicker asparagus spears can have more woody areas at the bottom and need to be peeled to remove the outer stringy skin.
What happens if you don’t Trim asparagus?
THE BOTTOM LINE: You’ll throw away more asparagus if you snap off the ends, and the spears won’t look as long and elegant. For many reasons, we think trimming and peeling is worth the effort. SNAPPED: Snapping the natural breaking point means losing half the weight of almost every spear.
How can you tell if asparagus is Woody?
The closer to the tip of the asparagus, the more tender the flesh. At the other end is the “woody” end. Some place in between is the “natural breaking point”, the spot where the tender flesh magically separates from the woody end.
Should you soak asparagus before cooking?
Do you wash asparagus before roasting? Some people give their asparagus a quick bath before cooking though I find it unnecessary. You will definitely need to clean them well and remove the grit, but beyond that, a soaking isn’t needed.
How do you make non stringy asparagus?
After you’ve cut the stems properly, preheat the oven to 400 degrees Fahrenheit. On a large sheet pan, toss the asparagus with olive oil, and season it with salt and pepper. The spears can be arranged close to each other, but avoid any overlapping. Roast until tender (about 15 minutes).
Elvira Bowen is a food expert who has dedicated her life to understanding the science of cooking. She has worked in some of the world’s most prestigious kitchens, and has published several cookbooks that have become bestsellers. Elvira is known for her creative approach to cuisine, and her passion for teaching others about the culinary arts.