A few weeks ago I promised that we would see such as preparing and cooking asparagus to be able to use them in our recipes, as for example in our shrimp and asparagus risotto. Well then are going to the mess!
1º) The first thing is to prepare the asparagus and so that they understand everything more clear I have prepared this picture in which you will see the steps clearly.
2Nd) as you've set what we have to do is clean the asparagus good for access to the soft of the same parts. To do this first thing is cut the end most hard of the asparagus and dispose of it or reserve it for use in a vegetable broth.
3º) Then with a very sharp knife or potato peeler we will removing the skin of the asparagus until you see the White Center (and soft). This skin that remove the can throw or take to the vegetable stock.
(4) The asparagus is ready for cooking, but you can cut it into several pieces to your own. The photo shows a cut which separates the head of asparagus (BUD) of the body (the stem), but if the stem is very long you can cut it into several pieces. Both the yolk (the tip of the asparagus) as the body are used for cooking as well that neither occurs you pull any of the two parties
(5) When it comes to cooking asparagus, prepared once, you can Saute them directly, add them to a stew or cook them and add them to a rice or another recipe. I'll not give time cooking because it will depending on the fine than the asparagus and the degree of hardness that you want to keep the cooking time vary a lot (from a pair me up to 15 minutes).
Do you think? By the way, a very important thing is that the asparagus with green asparagus should not be confused. The asparagus are wild (not cultivated) and often have a very thin thickness and a more delicate texture that makes it unnecessary to prepare them as we have seen in the previous steps. If you have asparagus with a simple sautéed may be consumed directly or even raw.
