From correct storage to special supplements for better color: Here are five tips for preparing the highly popular spring vegetable.
The best way to store green asparagus is chilled and upright in a few centimeters of water – use a flower vase or jug and place it in your fridge. If you wrap your asparagus in a plastic bag, it will keep even longer. White asparagus is best stored wrapped in a damp cloth and placed in the fridge.
Asparagus spears are rarely of uniform thickness, especially when bought in bulk. When frying them in a pan, place the thicker pieces further out where it is hotter, and the thinner ones in the middle of the pan, where it is cooler. This way your asparagus will cook as evenly as possible.
Asparagus doesn't need to be cooked – both green and white asparagus are delicious when enjoyed raw. Thin, green spears can be enjoyed as is, while the white variant is best peeled and sliced into thin layers with an asparagus peeler under firm pressure. Great for salads!
Addinga small pinch of baking soda (and lots of salt!) when boiling green asparagus gives it a more vivid color. White asparagus, on the other hand, benefits from lemon juice (or vinegar) while boiling – this ensures that it remains white instead of turning yellow.
It is an (expensive) myth that asparagus breaks where it becomes hard – if you clean your spears accordingly, you will end up discarding a lot of good produce. It is much better to simply cut them where they start to feel fibrous – usually around the bottom quarter. With white asparagus, use your knife to "feel" where it should be cut –usually, it's also around the bottom quarter. If unsure, slice at an angle: The surface should be moist, not dry and fibrous.
