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June 1st 2010
When it comes to selecting fruits and vegetables, everyone has their own unique selection criteria.
We weigh, we touch, we smell - but do any of us really know for sure that we are walking away with the best quality fruits and veggies?
We want you to share your tips and tricks with us!
This week, we want to know how you select asparagus. Tell us your secret selection techniques.
See what tricks others use - and be sure to check back here next week – as I will be sharing my own tips for selecting asparagus!
I know I should look for thicker stalks, but do not know exactly why. Easier to grill?
Asparagus is great to cook so easily in the frying pan. Just heat a little olive oil, add fresh asparagus and sprinkle with a little sea salt. It only takes a few minutes to cook. Tastes great. A wee dash of lemon juice on your plate is good too.
I look for closed buds.
I pay attention to the water they are sitting in-if it looks like it hasn’t been changed in a long time I won’t buy them.
I also look for plump and juicy stalks-I’ve seen asparagus out of the water, shriveled and limp…:P
I try to get all the stalks the same thickness so they cook at the same time.
I usually look for uniformity and the thickness and the preparation is very easy. I cook them in the oven at 400 degrees with a little sea salt, garlic and add a few more veggies for about 15 minutes and the taste is great.