Before you start cooking, there are a couple things you should know about asparagus. Green asparagus is typically the most widely available type you’ll see at the supermarket. But you can sometimes find bundles of white asparagus, more popular in Europe, at farmers markets and the like during some parts of the year. The biggest difference between the two is that you need to peel white asparagus’ thick and bitter skin before cooking, while the skin of green asparagus is delicate enough to enjoy raw in a salad.
Also, you don’t actually need to literally snap the stalks, as so many on the internet would have you believe. The supposed reasoning is that snapping each piece one by one removes the parts of the stalk that are inedible wherever they would naturally break, but the truth is that in the process you end up losing a lot of asparagus that’s actually OK to eat. A more efficient way to get the job done is to trim a bunch of stalks all at once, using a big knife to slice off an inch or two at the bottom and get rid of the woody, fibrous stem. This method takes less time, minimizes the amount of asparagus ending up the trash, and maximizes the amount ending up in your belly.
Use your new pro knowledge and put the veggie to work with 35 of the best asparagus recipes. From lemony salmon to spicy green curry, there’s sure to be something here that will inspire you.
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