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Asparagus - Thick or Thin? - Page 2

post #16 of 21
Quote:
Originally Posted by impolyt_one View Post
you guys can avoid some of the tough ends by trimming down the ends like you would a knife-sharpen a pencil. I find that most of the woodiness is in the outer parts of the ends. I trim my asparagus fully, I knock away any extra from below the bud, take off the thorns, and then trim the ends as such.

+1
post #17 of 21
here or maybe more on point.
post #18 of 21
I recently bought a ceramic peeler (Kyocera?). It is perfect for the tough end of fat asparagus spears.
post #19 of 21
Quote:
Originally Posted by mm84321 View Post
"Mister Spear" from Stockton, California jumbo sized, and extremely succulent and meaty appearing nice to me in terms of flavor and texture.

So the question: do you prefer thick or thin?

I can't wait for this to turn into a DT thread..
post #20 of 21
Thread Starter 
Quote:
Originally Posted by LawrenceMD View Post
I can't wait for this to turn into a DT thread..
It had to be done. Anyone ever try a squeeze of lemon and grate of fresh nutmeg over asparagus? All the flavors work surprisingly well together.
post #21 of 21
Quote:
Originally Posted by Moss View Post
Thick have better texture and flavor, though not too thick or the woody ends reach too high.

+1
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