Tips for Asparagus Spear Preparation and Simple Asparagus Salad

The varieties:

* White asparagus: they are grown in mounded, dam-like beds and are pricked as soon as the surface of the earth rises.

* Purple asparagus: they are pricked when the heads have pierced the surface of the earth. They taste spicier and stronger than white asparagus.

* Green asparagus: they are harvested when they have grown about 25 cm from the soil.

Storing: use them as fresh as possible, if necessary put them in a damp dish and keep them at 0 to 5 °C for 2 to 3 days.

Ruesten: do not peel the asparagus sparingly. White asparagus should be rinsed and peeled from the head to the back. Rinse green asparagus and peel only from the bottom end. Cut away about 2 inches from the back thick and hard ends. The hard stem ends can be boiled, and the broth can then be used for soups, sauces and stocks.

Binding: So that you can remove the asparagus from the broth without breaking them when they are cooked, tie them together in bunches of eight to ten before cooking.

Cooking: Make the asparagus only in light salted water, adding a pinch of sugar and a tiny bit of butter. Strong spices and juice of a lemon in the broth spoil the fine asparagus aroma, but if you want to enjoy the asparagus snow-white, you have to add a little bit of juice of a lemon. White asparagus require a cooking time of 15 to 20 min, green asparagus

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