Craig Claiborne

Asparagus

Preparation info

  • Four to six

    servings, depending on the size of the asparagus.
    • Difficulty

      Easy

Appears in
Craig Claiborne’s Kitchen Primer
Craig Claiborne’s Kitchen Primer

By Craig Claiborne

Published 1969

  • About

Ingredients

  • 24 asparagus spears
  • Water to cover
  • Salt to taste

Method

  1. If the asparagus stalks are tough at the end, cut off the bottoms with a sharp knife. Cut off only one inch or so.

  2. Place the asparagus spears, one spear at a time, on a flat surface and, using a swivel-bladed paring knife, pare the spears lengthwise. Leave about two inches of the tips unpared.

  3. When all of the spears have been pared, r