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When
selecting asparagus in the stores look for spears that have
tightly furled tips & firm stalks. Ideal asparagus will
be bright green from tip all the way down. At times due to
growing conditions, weather, and other acts of Mother Nature,
the bottoms of the shoots will be white and woody. This comes
with the cream. You can cut them off at home or using a vegetable
peeler you can whittle it down to reveal the tender, tasty
edible core.
Stay away from flabby grass. Lift the rubber band to see
if it has indented into the spears. If it has then they are
aged. Other signs of age would be shriveled or slimy stalk
ends a sign that it has completely lost its flavor. If there
is any indication of slime or unpleasant odor on the tips,
stay away from it. Bring it to the attention of your produce
clerk or manager so they can remove it from the stand. Finally,
gently squeeze, and I mean gently, squeeze the stalk end
of the bunch. If it squeaks it is fresh.
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