Preparing and cooking green asparagus
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Preparing and cooking green asparagus

Le Cordon Bleu News, 04/30/2013

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Technique: Preparing and cooking green asparagus
To successfully prepare and cook green asparagus, follow the Le Cordon Bleu Chefs technique!

1. Snap off the pale woody ends of the asparagus, discard. Rinse the asparagus under cold water. Carefully peel away the rough skin from the bottom half of the spears with a vegetable peeler.

2. Trim away the spiky leaves from the flower ends of the spears with the tip of a small knife. (If you only want the asparagus tips, cut them now).

3. Tie the asparagus into small bundles.

4. Bring a large pan of salted water to the boil and cook the asparagus for 3 – 6 minutes (depending on size) until tender/al dente.

5. Transfer the asparagus to cold water immediately in order to maintain their green color.

White asparagus…
White asparagus must be peeled before cooking (from the middle downwards, using a vegetable peeler). The cooking time of white asparagus is twice as long as that of green asparagus.

To learn more about asparagus, click here
This technique was used in the following recipe:
Aspargus trio

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Preparing and cooking green asparagus