Asparagus Tip

Did you know......

When I cook asparagus, and I am guessing when you do too, you start by first washing them, then cutting off the bottom of the stems.  After cooking them (whether it's grilling, roasting or sauteing), you may notice that there is always a small area near the bottom stem portion that is much more chewy and stringy in texture, not crunchy like the rest of the tip.

Well...... her is how to avoid that.  It's so easy, it seems false.  After washing the asparagus, hold the tip in your left hand and the bottom stem in your right hand, using just your thumb and index finger. Gently bend the stem as if you were planning to snap it in half.  Bend it until it actually does snap, only the great part is that it snaps in the exact place to lose the bad chewy part that doesn't ever cook correctly.  Isn't that cool?!

Try it!  Happy snapping......