Balsamic Asparagus Recipe (2024)

FAQs

Why shouldn't you cut the ends off asparagus? ›

It is not necessary to trim asparagus. On some spears, especially fresh, pencil-thin stalks, the woody ends may tenderize once cooked. But on larger stalks, the ends of the asparagus are often woody and dense—Which makes them difficult to chew, no matter how soft the asparagus is after cooking.

Fine grit can lurk in asparagus tips. To get rid of it, fill a bowl with cold water and soak the asparagus for a few minutes, then rinse off. That should rid the stems of any unpleasant sandiness.

First, snap off the woody ends. Then, lightly toss the trimmed spears with olive oil, salt, and pepper. Grill for 6 to 8 minutes on a grill preheated to medium, flipping halfway through. Your asparagus is ready when it's tender and lightly charred.

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.

The most common mistake people make when prepping raw asparagus is doing it too far in advance. They'll turn wilty and unpleasantly chewy if chopped or peeled ahead of time.

Some studies suggest that taking boiled asparagus water may act as a natural diuretic, although, there are no real benefits in drinking asparagus infused water.

One thing you definitely don't want to do is wash asparagus before storing it—the added moisture will cause the spears to get slimy. When you're ready to cook, just give them a quick rinse under cool running water and pat them dry with a kitchen towel, as Pradhan recommends.

Males do not produce berries. Therefore, they have more nutrition available to grow more spears making the males more productive. Male asparagus can also be up to two or three times more productive than females. Males also produce spears earlier that are larger and the male plants tend to live longer.

What month is best to eat asparagus? ›

You will find the best asparagus during spring. Asparagus season usually starts around late February and goes until June, but the peak months are in April and May. There are many different varieties of asparagus but the three most widely found are green, white and purple.

Ferretti says there is little taste difference between thin and thick asparagus spears, but the thinner vegetables can be tougher to chew.

Boiling green vegetables in a small amount of water means bathing them in a virtual soup of color destroyers. Add something alkaline, such as baking soda, and the chemical reactions are altered so the chlorophyll turns bright green. Unfortunately, alkalinity also speeds up the breakdown of plant tissues.

Lay the asparagus out in the pan and just cover with cold water. Bring the water to a boil and immediately pull the asparagus out. It's ready to serve right then.

Before you eat asparagus spears, you'll want to trim off the white, woody ends, usually by at least ¼ inch. Asparagus can be served whole or chopped into ½ inch pieces. Raw asparagus makes a great addition to a salad, but more often than not you'll find it cooked.