Spring is almost here and soon there will be fresh local asparagus. For now, I’m enjoying asparagus from Mexico. If you eat asparagus you probably know this tip, but maybe a few of you don’t.
The bottom of the asparagus spears are tough and woody and not good eating. The trick is figuring out exactly where the tough part ends and the tender part begins.
The easiest way is to bend the stalk until it breaks. It naturally breaks at the point where it becomes tender. Sometimes it seems like I’m wasting quite a bit, but I remind myself that it’s just part of eating asparagus.
After all, there are other foods where we discard quite a bit before eating it. Like a banana peel.
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