Green asparagus also has its fans in this country. It is not as tender and mild as the white variant, but scores with a more intense taste. But that's not the only difference. When peeling, for example, the green stalks are fortunately far less work.

Green asparagus does not necessarily have to be peeled

The shell of the green spears

Anyone who has tried prepared green asparagus knows how different its taste is from that of the white spears. It's almost like it's a different kind of vegetable.

It doesn't stop with the difference in taste alone, the appearance of the green specimens also differs significantly. The spears are much thinner and the asparagus heads are more open.

The shell of these thin rods is therefore also far less pronounced than in the white variant.

Do not peel very thin sticks

Many of the commercially available green asparagus spears are so thin that their outer skin is still very tender. It is neither firm nor fibrous from the tip of the asparagus to the end of the spear. After preparation, it can be eaten without being disturbed in any way.

Such thin rods are therefore not peeled at all. The little finger of the human hand is taken as a guideline. If you like, to be on the safe side, you can test a rod to see if there really isn't a solid shell.

Only partially peel thick stalks

The slightly stronger sticks, on the other hand, have a firmer shell that is annoying when eating. It is fibrous and does not chew well.

  • thick sticks have a solid shell
  • but only in the lower part of the rod
  • only the bottom third of the pole needs to be peeled

Leave "flabby" rods lying around

Freshly harvested green asparagus is crisp, just like the white asparagus. But while the white asparagus stays firm and crunchy for a long time, the green spears quickly lose moisture and become limp. That may be because the poles are thin and don't have a thick, protective shell.

  • limp sticks are harder to peel
  • Quality is poor
  • the consistency is unpleasant
  • stains quickly form on the outer shell

Since the green asparagus spears are hardly ever peeled, they should not only be plump and firm, but also look flawless on the outside, without any damaged areas.

Store asparagus optimally until preparation

So that the crunchy sticks of this asparagus variety do not lose their freshness and quality at room temperature at home, they should be stored optimally until they are used. This is done completely differently than we are used to from the white asparagus spears, namely standing!

  • fill a tall container with ice-cold water
  • Remove asparagus packaging
  • Put the asparagus in with the ends
  • Cover asparagus tips with cling film
  • Place the jar in the kitchen
  • in a dark place, out of direct sunlight

Peel just before use

The green asparagus stays fresh for up to four days in water, but should be used up more quickly if possible. They are kept unpeeled and only removed from the shell immediately before preparation, if this is necessary at all.

Cleaning is the first step

Green asparagus must always be cleaned before preparation, even if it is peeled. Thoroughly wash each individual stick under running water. Rinse the asparagus tips in particular well, as very fine sand can hide in them, which later crunches in your mouth.

The peeling tool

No great tips and tricks are necessary for peeling the green stalks, one of the following kitchen utensils will do:

  • small, sharp and slightly curved knife
  • Vegetable peeler or asparagus peeler

It doesn't matter which of the two knives you use. The main thing is that the peel is peeled off thinly and evenly.

How to properly peel green asparagus

  1. Pick up a pole.
  2. Position the knife about two-thirds below the tip of the pole.
  3. Peel the peel thinly and evenly from top to bottom.
  4. Seamlessly peel off one strip of peel at a time until the entire stick is free of the offending peel.
  5. Finish peeling all the sticks one after the other.

Always cut off the ends

At the very end, the ends of the rods must be cut off. This also applies to sticks that have not been peeled at all. After the spears have been pricked in the asparagus field, these cuts are exposed to the air and dry up, even if only a little.

Cut off as much of the ends as needed. When cutting, you will notice whether the new cut is plump and juicy, or should be cut off a little more.

waiting time before use

Do not leave peeled asparagus spears out in the air as they quickly lose moisture and dry out. If there is a delay in preparing them, you can wrap the sticks in damp kitchen paper and place them in the vegetable drawer of the refrigerator.

However, peeled asparagus should not be stored for more than a day.

Conclusion for fast readers:

  • Skin: Green asparagus spears hardly have any annoying skin
  • Thin Sticks: No peeling on sticks thinner than your pinky
  • Thicker sticks: Only the bottom third is peeled
  • Time: Only peel immediately before preparation
  • Storage: Put the ends in the water until ready to use
  • Clean: Always clean poles thoroughly first; especially sandy heads of asparagus
  • Peeling tool: Small, sharp and curved knife or vegetable peeler/asparagus knife
  • Step 1: Pick up a pole; Set the knife 2/3 below the tip;
  • Step 2: peel off the peel in strips from top to bottom; leave nothing out

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