The Curious Cook on The New York TimesSnapping asparagus spears is a popular method for removing the fibrous ends. But cutting the spears 6 to 7 inches from the tip yields more reliably tender results. ...
... IT’S spring at last: prime time for a vegetable that does not go gently into our food chain, that keeps binding up its harvest wounds even as it’s shipped and stored, growing and bending upward to find the sun. A vegetable whose texture horticultural engineers test by tapping it with a tiny hammer and listening to it vibrate. Asparagus is the hardest-living stalk in the produce business, ...
Full Story: Asparagus’ Breaking Point; By HAROLD McGEE
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