Asparagus can be the most delicious of the vegetable kingdom and roasted asparagus is especially delicious. It can also be the most bedeviling of all vegetables. It can be stringy, soggy, tough and woody or limp and lifeless. To avoid the pitfalls you must carefully choose and cook your spears. Good asparagus has a season and can’t be found year ’round. Enjoy it when in season and avoid temptation to buy poor quality spears by using these guidelines.
I made this to accompany my Crawfish Cardinal. Check it out.
Peel them or not? I have tried both ways and peeling has never helped me to avoid stringy or woody results. It’s in the spears or it’s not in my experience. If you are in doubt and want to peel them go right ahead. It won’t hurt anything. It’s just extra work.
Trim or break the ends? The ends always need trimming it’s just the matter of how much. Common practice is to to hold each spear with one hand on each end and bend until it finds its “natural breaking point. This is a great way to waste a lot of asparagus. To get an idea of where the trim point should be grasp a stalk in the center and on the end, then perform the bend test. Trim them all at that point while still bundled with your chef’s knife. I usually trim about 1-2”. It’s fast and doesn’t waste asparagus.
The bottom line is, your success with asparagus is going to be determined primarily by what you buy, so choose carefully. You can’t make a silk purse out of a sow’s ear, or so my grandma used to say.
And just one more thing…
A known heckler commented on a post, asking if I ever ate vegetables. For the record, this was the first post I wrote tagged “vegetable”. Yeah, I was surprised too.
Find it online: https://www.cooksavorcelebrate.com/roasted-asparagus/