Just so I remember year to year as this beauty emerges in the spring!

~Grit! I read to blanch it, actually dip it in the boiling water. This must relax the tips and release the grit. I think I will probably just go with this as my main cooking technique since I like it just barely cooked.

I'll probably saute it in just a little butter or olive oil. If I salt the blanching water I'll get the salt into the asparagus right away!

I've been cutting the tops off. Cut stalks into bite sized pieces. Saute them first then just add the tops very briefly. This is how I keep encountering grit!

Cookbook Home | About | Search