By March 27, 2014 4 Comments Read More →

Peeling Asparagaus

Peeling Asparagus

After years of buying pencil thin asparagus spears, I’ve recently discovered that I actually prefer asparagus with a thicker stalk.


However, when the stalks are thicker the bottom of the stalks can become woody. Numerous times I’ve seen television chefs demonstrate how to bend the asparagus spear until it snaps. They say that the section of the spear above the snap point is tender and the part below is woody. They recommend discarding the bottom section.


Following this rule I would be throwing half of the asparagus away. The frugal side of me finds this unacceptable and unnecessary. It’s only the skin that is tough; the inside is tender. So, I peel the skin from my asparagus.


I cut about an inch off the bottom of the stalks. Then, I do the bend-and-snap test to see how far up the spear I need to peel.

peeling asparagus

I’ve found it is easier to peel the asparagus if it is lying on a flat surface. Peel from the middle of the stalk down towards the cut end. I simply rotate the spear until I’ve peeled all the way around the stalk.


I will admit that this takes a bit of patience, but the results are worth the small amount of extra effort.


My long, tender spears of asparagus are gorgeous and delicious! For information on buying and cooking asparagus see Kay Chun’s article on the “Real Simple” website.

Asparagus S&P

Vintage asparagus salt & pepper shakers from my collection.

Posted in: COOKING, Cooking Tips

4 Comments on "Peeling Asparagaus"

Trackback | Comments RSS Feed

  1. Margie Schaefer says:

    I am going to start peeling my asperagus! Thanks for this tip!

  2. 'Colorful Cory' says:

    A PS to my first post on peelings. When you make stock, put extra in ice cube trays and freeze the tray. Voila! You have concentrated flavor cubes for any dish. The convenience of popping out the cubes is SO nice—and you are in control of your salt intake when you flavor your stock!

  3. 'Colorful Cory' says:

    OK all you veggie lovers. Save all those ends of broccoli, stems off asparagus, ends of celery, carrots, onions and any other peelings or cuttings you may make, to a Ziploc storage bag and freeze them for making the most wonderful vegetable stock ever. It doesn’t matter what you have as left overs. I substitute stock (all varieties) for 1/2 the water in a recipe, or all of the water to add extra zip and depth to your dishes. Do try this. I make my white sauce with vegetable stock and it is smooth and gives a fabulous flavor. Veggie stock also makes for a great soup base.
    Bon Apetit

Post a Comment