Preparing Asparagus

Always choose green asparagus with even-sized, smooth spears and tips that are tightly furled. The very thin variety known as sprue, which is prized for its piquant flavour, is prepared as shown here, but it does not need peeling as in step 2. For white asparagus, see box.

1. Snap off the pale woody ends of the asparagus. The spears should break easily where the pale flesh begins. Rinse the spears well in plenty of cold water, gently rubbing them free of any dirt.

   

2. Carefully peel away the tough skin from the bottom half of the spears with a vegetable peeler.

   

3. Trim away the spiky leaves from the flower ends of the spears with the tip of a small knife.

   

4. Tie the spears into small bundles, making them easy to handle. To cook asparagus.