Many people are probably happy about seasonal asparagus in spring. But especially because the stick vegetables are not exactly cheap, you should prepare them in the best possible way.
As soon as the first asparagus spears sprout from the ground in early to mid-April, depending on the weather, many asparagus fans are spoiled for choice: Which of the many delicious asparagus variations should be made from the fresh spears? Whether for a classic asparagus cream soup, in a salad with crispy fried potatoes or on a quick puff pastry tart with creamy sour cream - the seasonal sticks usually have to be cooked briefly before further processing. What you should keep in mind.
Common mistake: peeling asparagus incorrectly
When preparing white asparagus, the woody stem ends are first cut off. The stalks below the asparagus head are then peeled lengthways. The layer directly under the shell is usually still quite woody. Accordingly, you should peel off particularly thick rods very carefully and a little more generously all around.
And green asparagus should also be peeled thinly, depending on the condition of the asparagus spears. This is especially true for thicker rods that have white or purple discoloration on the lower ends. Because if you don't want to peel off too much of the not exactly cheap vegetable sticks, you will usually not be doing yourself any favors by cooking the sticks with their fibrous and extremely bitter peel.
Just don't throw away the asparagus peels and ends
Anyone who has generously peeled off the asparagus spears does not have to mourn the lost, woody peel. Under no circumstances should they be disposed of directly with organic waste. Finally, the asparagus peels and ends of untreated organic asparagus can be used to make a delicious cream of asparagus soup.
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You also need to learn how to blanch the asparagus spears correctly
When cooking the asparagus, the spears should only be slightly covered in water. How much water you ultimately need can be measured with the asparagus spears in the pot before cooking. Once the asparagus is just covered with water, remove the spears again. The asparagus should not be brought to the boil in water as it will quickly become mushy.
The water should now be lightly salted and optionally added with a pinch of sugar (removes bitter substances), a piece of butter (for a full-bodied taste) and a dash of lemon juice (for light asparagus spears). Then bring the water to the boil, add the asparagus to the already boiling water and cook on a low heat for a few minutes.
Fourth mistake: pouring asparagus water down the drain after cooking
Similar to the peels, you shouldn't simply throw away the asparagus water. Because of its high nutrient content and valuable antioxidants, it can benefit both your own beauty and your plants in the garden.