Preparing & Cooking Asparagus
It’s time to dispel the myth that asparagus is only for gourmet cooks. Preparing and cooking fresh asparagus is easy! Simply follow the basic steps below and you will be only minutes away from a tantalising dish - whether you are planning to steam it, stir-fry it, bake it, blend it, toss in a salad or even throw it on the barbecue.
View How To Video
To see and hear the best ways to select, store, prepare and cook Australian asparagus, view the above video presented by Judy Davie The Food Coach
Preparing and Cooking Green Asparagus
Most green asparagus is ready-to-go. Simply snap off the coarse ends with your forefinger and thumb. Alternatively, run a knife along the stalk until it meets less resistance, then cut the end off at this point.
Preparing and Cooking White Asparagus
White asparagus spears are usually thicker than green asparagus. White asparagus also has a thicker outer layer that can be easily removed. Simply use a vegetable peeler to carefully remove the outer layer of each spear two-thirds the length of the spear towards the tip, then snap or trim off any woody end.
Preparing and Cooking Purple Asparagus
Purple asparagus spears are between 10% and 15% wider at the base than green asparagus spears. To select the freshest spears, consumers should look for firm, crisp stalks and compact brightly coloured heads with no trace of softness.
When purple asparagus spears are sliced, the cream coloured flesh provides an especially effective presentation for salads and stir-fries. Cooking causes purple asparagus to turn a deep green / bronze colour. To retain the vibrant purple colour and tender crisp texture that makes purple asparagus so special, it is best to serve it raw in salads and salsas or add it to a dish at the end of cooking. Or serve it fresh in salads and salsas. Interestingly, adding ‘acidic’ dressings using lime or lemon juice, white wine vinegar or apple cider vinegar can help intensify the beautiful crimson hue.