Secrets to cooking asparagus: Tips from Ukrainian chef
Asparagus (pixabay.com)
Asparagus, known for its delicate spears, is a popular vegetable crop belonging to asparagaceae, known as the asparagus family. There are two main types of asparagus: green and white.
Below are the best asparagus cooking tips, according to top Ukrainian chef Yevhen Klopotenko.
Klopotenko's asparagus cooking hacks
Asparagus cooks up fast, no matter how you slice it. So, when preparing it, don't leave the stove, or it'll end up mushy and bland.
Before cooking, trim the tough ends of the spears (1.5-2 cm) - they're the chewiest bits.
Then, use a peeler to trim off another 3-4 cm from the bottom. If your asparagus is young, you might skip this step or peel less. The tops never need peeling, they're already tender.
Types of asparagus
Green asparagus
It grows above ground with green spears, ranging from thin to thick. It usually doesn't need covering, making it less labor-intensive and more favored among gardeners and consumers.
White asparagus
This type grows underground, shielded from direct sunlight to keep its shoots pale, as they lack chlorophyll.
Benefits of asparagus
Asparagus is hailed as a nutritious veggie, packed with vitamins and minerals like vitamin K, vitamin C, folic acid, and potassium. It also boasts antioxidant properties and heart-healthy benefits.
Asparagus finds its way into various dishes, from soups and salads to sides and mains. Its tender, slightly bitter taste pairs well with a variety of ingredients.
