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.
Is thicker or thinner asparagus better?
— Thinness may be a top quality for supermodels, but a vegetable expert in Penn State’s College of Agricultural Sciences says when it comes to asparagus, thicker is better.
Should you pick skinny asparagus?
When asparagus spears are looking thin, there is no need to fret. As long as you are maintaining good growing conditions and harvesting practices, the problem should work itself out. The good news is, even if you do end up with a season or two of skinny spears, they are still perfectly edible and quite delicious!
How do you pick the best asparagus?
Avoid stalks that appear limp or wilted. The tips of asparagus should be closed and compact, free from spreading or softness. Color: Asparagus should be should be rich in green color, softly fading to white at the bottom of the stalk. Avoid those dull in color, as this indicates the asparagus is passed freshness.
Can you eat thin asparagus?
The vegetable’s fiber is slightly more concentrated in thinner spears. Since thick and thin spears are both good bets, choose the size that best suits your cooking method. Thicker stalks are better for broiling and roasting because they will stand up to the intense dry heat that would quickly shrivel skinnier spears.
Why is my asparagus thick?
Whether asparagus is thick or thin depends on many things, but primary among them is what farmers call vigor — how healthy the plant is. On this issue, the scientific evidence is clear: Plants just beginning to produce make fatter 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 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.
Why are some of my asparagus spears so thin?
Thin asparagus spears appear for a number of reasons, but the root cause is ultimately the same: the asparagus crown lacks the rigor to create bigger shoots.
How do you eat thick asparagus?
Asparagus is high in folic acid and is a good source of potassium, vitamins B6, A, and C. Some recipes and cookbooks suggest that you would need to trim the ends or peel the stalks of the asparagus but that is a matter of preference. Thicker stalks are quite tender when grilled, broiled, sautéed or blanched.
How long can I keep asparagus in the 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.
What should good asparagus look like?
Fresh asparagus stalks are firm, straight and smooth. They should be a rich green color with a small amount of white at the bottom of the spear. A dull green hue and wrinkles in the stems are an indication of old age. Also look for asparagus that stands up straight–the stalks should not be limp.
When should I buy asparagus?
Asparagus is available year-round, but spring is the best season for this nutritious vegetable. Crops are harvested from late February to June, with April being the prime month and high season for asparagus.
Why is asparagus not good for you?
However, eating asparagus can also have some side effects: Because of its high fiber content, asparagus can cause flatulence, stomach cramps, and gastric upset in some people. Asparagus contains asparagusic acid that may break down to sulfurous compounds and lend a funny smell to your urine.
Why are some asparagus fat and some thin?
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.
Who should not eat asparagus?
10 Side Effects Of Asparagus
- Might Experience A Dry Mouth.
- Bowel Mobility May Suffer A Setback.
- Foul Smelling Urine.
- Not Safe For People Having Edema Conditions.
- Could Develop Allergies To Asparagus.
- May Cause Flatulence.
- Not Safe For Those On Anti-Hypertensive Drugs.
- Sudden Weight Loss.
Does asparagus need a lot of water?
Asparagus needs regular watering, especially while young; give it 1 to 2 inches of water per week during its first two growing seasons; give older plants about 1 inch per week.
What are the different sizes of asparagus?
Small: 5/16 to less than 8/16 inch. Medium: 8/16 to less than 11/16 inch. Large: 11/16 to less than 14/16 inch. Very Large: 14/16 inch and up.
What fertilizer is good for asparagus?
Asparagus can be fertilized in early spring before the spears emerge. An application of 1 to 1.5 pounds of an all-purpose garden fertilizer, such as 10-10-10, per 100 square feet should be adequate. Asparagus can also be fertilized after the last harvest in June. Using a nitrogen fertilizer, apply .
Does cutting asparagus encourage growth?
If they are left to continue to grow, it will help to boost the crop next year, but will reduce the number of new spears that develop this season. Cutting could take place until the normal end of the season (21 June) with this method.”
Why does it take 3 years to grow asparagus?
The seedlings themselves require several weeks to reach two inches in height, the size right for transplanting into a growing bed. 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.
Marilyn Medina is a food expert with over 15 years of experience in the culinary industry. She has worked in some of the most prestigious kitchens in the world, including The Ritz-Carlton and The French Laundry.
What makes Marilyn stand out from other chefs is her unique approach to cooking. She believes that food should be accessible to everyone, regardless of their budget or dietary restrictions. Her recipes are simple, delicious, and healthy – perfect for anyone who wants to cook like a pro!