Page 93 - One-Dish Meals

I have a recipe that calls for trimmed and peeled asparagus
Q:spears. Do I really have to peel them?

No, it isn’t necessary, though in many restaurants the stalks
A: are peeled with a vegetable peeler in the same way that car-
rots are peeled, for a more elegant presentation. Because the darker
green outside of the stalk is full of vitamin C, folic acid, and thi-
amine, however, we prefer to simply trim asparagus. First, check to
see if the stalks look tough and woody, although many growers
trim them before shipping so the entire stalk is edible. If the end
has not been trimmed, snap off by holding the base of each stalk
firmly and bending it so the end breaks off at the spot where it
becomes too tough to eat. Then rinse the asparagus thoroughly to
remove any sand or grit. Some people like to remove the little
scales along the stalk with a paring knife, but it is not necessary—
they’re edible too.

Stir-Fries & Skillet Suppers 93