The month of May marks peak asparagus season. To ensure a delicious tasting experience, be sure to add this step when preparing them.
Cultivated as a spring treasureasparagus lights up our plates with its freshness for just a few weeks, April to June mainly, with some varieties sometimes extending into July.
For the sublimate on the plate, you still need to master their preparation. Indeed, asparagus reigns as the undisputed mistress of vegetables, not only for its culinary prestigebut also for the careful attention it requires.
If the green varieties, reputed to be less tough than their white counterparts, can sometimes escape peeling, their meticulous preparation remains essential to eliminate any sand residue and guarantee a royal tasting.
Green asparagus that requires a very specific step to be cooked
Don’t underestimate the importance ofescutcheon when preparing green asparagus! This often neglected gesture can all the difference for an exceptional taste experience.
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By meticulously removing the small leaves under the asparagus head, you also eliminate the grains of sand which could hide, thus preserving the delicacy and natural flavor of this noble vegetable.
Another step not to be neglected: remove the fibrous part of the tail by naturally breaking the wood at the end asparagus. If fibers appear after cutting, peel at least the lower part of the stem.
Good reflexes for choosing the right asparagus
To make sure you choose asparagus fresh and tasty, it is essential to examine them carefully. Opt for stems that are firm, smooth and brittle to the touch, a sign of freshness. Check that the bud scales at the tip are tightindicating good conservation.
The base of the asparagus should be wet and shiny, thus eliminating the risk of drying out. Avoid those with Brown stains or discolorations, signs of less good quality.
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Also, if you can, choose asparagus of similar caliber to ensure even cooking. By following these simple tips, you guarantee optimal dining experience with fresh and delicious asparagus.
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