The delicate asparagus aroma that the fresh spears offer us must not be clouded by anything. Bitter-tasting and tough peels must therefore be removed in good time. Always only as much as necessary so that nothing is wasted. We'll tell you the tips and tricks.

White asparagus must be peeled before cooking

Why the shell has to go

Asparagus peels are not toxic to the human body in any way, so we could easily consume them. In practice, however, no one, or at most an ignorant person, will do this. Why they don't end up on the plate is due to the following reasons:

  • Peels have a slightly bitter taste
  • they are very firm and tough
  • can hardly be chewed
  • usually have to be "spit out" when eating

In short, they thoroughly spoil our wonderful enjoyment of asparagus. Therefore, you should definitely remove the shells before consumption.

The fine and tender heads of asparagus

At the top of each asparagus spear is the asparagus head. This is so soft and tender that it melts on the tongue when cooked. While the rest of the spear must be freed from the shell, the asparagus tip is not touched.

If the asparagus spears themselves are very thin, you can do without peeling them entirely. The thickness of the little finger is used as a guideline. If the asparagus is thinner, it is not peeled. The decision is of course up to you, but there will hardly be anything left of such a stick after peeling.

Exception green asparagus

Green asparagus not only differs in taste from the white specimens, it also has to be treated differently in terms of skin removal. Its skin is much more delicate and can therefore be left on during preparation. Only in the case of thick sticks is the shell removed in the lower third.

Helpful kitchen tool

Two kitchen tools can help us remove the asparagus skins: a small, sharp and slightly curved kitchen knife and a peeler. Opinions differ when it comes to answering the question of which of the two kitchen utensils is better suited for this purpose. Just give it a try, which will help you get along better and get the job done faster.

The right time for peeling

The skin envelops the asparagus spear and protects it from moisture loss. When buying the asparagus, make sure that the sticks are still nice and firm and crisp.

Asparagus is therefore peeled immediately before further preparation so that the spears do not dry out.

Thoroughly remove sand residue

Before peeling, each asparagus spear must be thoroughly cleaned under water. Particular attention should be paid to the asparagus tips, as fine sand often collects there. The small white leaves are a good hiding place for the small grains.

If you want to make sure that the asparagus don't crunch when you eat them, you should clean the asparagus heads thoroughly, preferably several times. If necessary, you would have to carefully remove the fine leaves with a knife in order to remove the deeply hidden sand.

Peeling asparagus: the basics

A uniform procedure for removing the asparagus shells has proven itself for decades and ensures a successful result:

  • Omit asparagus tip
  • Remove shell from top to bottom
  • Peel the peel very thinly
  • always peel evenly
  • do not skip any positions

Peel step by step:

  1. Pick up a clean asparagus spear.
  2. Position the knife just below the asparagus tip.
  3. Cut into the spear and peel off the skin in a single strip down to the end of the asparagus.
  4. Position the knife again below the asparagus tip and remove the peel strip that is immediately adjacent to the area that has already been peeled. Don't miss a single piece.
  5. Continue the peeling process until you have completely peeled the stick all around. Turn the rod in your hand in between so that you can easily reach all areas with the knife.
  6. Peel all the asparagus spears one after the other.

Remove asparagus ends

Until the asparagus spears are peeled for further processing, they have usually been stored for several hours or days, either in the supermarket or at home. The cut surfaces, which are still fresh and juicy when harvested, dry out more and more over time and have to be cut off after peeling.

In addition, asparagus spears are often woody at the ends and therefore not exactly edible.

  • Cut off the ends with a sharp knife
  • usually 1-2 cm, occasionally more
  • everything woody and dried up has to go

Do not be sparing when cutting off the ends, because even small fibrous pieces can be very annoying when eating and have to be removed from the mouth in an unattractive manner.

Store peeled asparagus spears

If it is necessary to peel the asparagus spears earlier due to time constraints or if the preparation is unexpectedly delayed, they must be optimally stored in the meantime.

  • Protect poles immediately
  • wrap in kitchen towel first
  • then I fold in damp newspaper
  • place in the vegetable drawer of the refrigerator

Depending on how fresh the sticks are, you can store the peeled asparagus for about 1-2 days. It shouldn't stay in the fridge longer than that without peeling.

Peel asparagus before freezing

Since the asparagus season is very short, many people freeze a few spears for the remaining months. With a few tips and tricks, the skin can also be peeled off frozen sticks, but this is only a temporary solution.

Take the time to peel the asparagus spears before freezing them ready to eat, even if it takes a lot of time at first. On the other hand, you will save time after defrosting because you can process the sticks immediately.

Conclusion for fast readers:

  • Asparagus peel: Is non-toxic but tough, therefore inedible; has to be removed
  • Time: Peel the sticks raw and immediately before preparation
  • Cutting tool: kitchen knife with a small, sharp and curved blade; peeler
  • Washing: wash rods thoroughly; fine sand is hidden in the peaks
  • Peel: Top down; thin and even; don't miss a spot
  • Step 1: Pick up an asparagus spear; Set the knife below the tip
  • Step 2: Peel the shell to the end of the stick; Peel off the entire skin in strips one at a time
  • Bar End: Cut off generously; 1-2cm; everything dried up and woody
  • Tip: With green asparagus, peel only the lower third
  • Temporary storage: in the vegetable compartment; wrap in kitchen towel and damp paper

The garden journal freshness ABC

How can fruit and vegetables be stored correctly so that they stay fresh for as long as possible?

The garden journal freshness ABC as a poster:

  • as a free PDF file to print out yourself

Category:

Vegetable garden