These Mistakes Are Preventing You From Perfect Asparagus
NEWS
By SARAH MOORE
Age
The age of asparagus affects its texture and taste. While older asparagus can be sweeter and more tender inside, younger asparagus tends to be fibrous and harder to cook.
Grocery stores promoted skinny asparagus as "gourmet," so shoppers believed them to be better than thick ones, but overly thin stalks can turn limp and floppy when cooked.
To avoid issues, aim for asparagus around ⅜ to ½ inch wide, as this size strikes a balance between tenderness and flavor without becoming overly tough or fibrous.
Pick the asparagus’ width based on your dish; for instance, young asparagus is great when quickly sautéed with flavorings, while middle-aged asparagus is good in pasta.
Skinny spears are fine for meals that require a quick blanch or toss in the pan but look for medium or large when cooking with other veggies or putting your stalks on the grill.
Avoid mixing thick and thin asparagus spears due to their differing cooking times. Instead, blanch each according to size, then cut, and use without additional cooking.