Do you want to learn how to clean asparagus simply and quickly? Follow my step-by-step guide and discover all the secrets to preparing this delicious vegetable in no time.
Read here the recipes you can make with cleaned asparagus
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 5 Minutes
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring
- Energy 20.00 (Kcal)
- Carbohydrates 3.88 (g) of which sugars 1.88 (g)
- Proteins 2.20 (g)
- Fat 0.12 (g) of which saturated 0.04 (g)of which unsaturated 0.05 (g)
- Fibers 2.10 (g)
- Sodium 389.60 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 2 people
- 7 oz asparagus
- to taste salt
- 4 cups water
Tools
- 1 Knife
- 1 Cutting Board
- 1 Vegetable Peeler
Procedure
Here’s the delicious and simple recipe on how to clean asparagus, you’re in the right place. Follow our detailed steps to best prepare this spring vegetable perfect for many recipes.
Cleaning asparagus should always be done before cooking, as it is a vegetable with a lot of water. If you cook them before cleaning, the process will become much more complicated.
Place the asparagus on a cutting board, you will see large gray/purple leaves at the base and smaller ones towards the tip. Remove the “bark” up to where those leaves end, but be careful not to damage the delicate tips.
With the help of a vegetable peeler starting from the tip, reach down to the base and peel away the bark. If the asparagus is large or a bit old, the final part might be hard or dry; in this case, remove it by cutting it off.
To get comfortable with this operation, start with the larger asparagus, where it’s easy to hold the tip with your left hand so that the asparagus stays firm, and reach down to the base.
Rotate the asparagus to catch a new section of skin and remove it down to the base.
The tips of the asparagus and the base have different cooking times, with the more delicate and thin tips cooking in just a few minutes. The thicker base instead requires a few more minutes. In many preparations, you will read about using two different cooking times depending on the part.
Now your asparagus is clean, and all that’s left is to cook them.
