How to Tenderize Asparagus
- 1). Peel the asparagus stalks. Using a potato peeler, peel the stalks from the bottom up. Stop just before the flowery tips of the asparagus. For best results, do not peel more than one or two layers of the asparagus stalk.
- 2). Create a simple asparagus salad. Cut asparagus into thin slices and place in a bowl with red onion and pecorino. Toss lightly, adding vinegar, olive oil and salt. Continue tossing until the salad is well dressed. Allow the salad to sit for at least an hour before serving. The vinegar will act as a tenderizing agent for the asparagus, softening it.
- 3). Cook with only fresh asparagus. Asparagus that is not used within two to three days of being brought home from the store will begin to toughen and turn white. Also, do not buy asparagus that has been sitting in water. This will cause your asparagus to get soggy and spoil sooner. Cook asparagus in boiling water until it is tender crunchy, about five to ten minutes, and always trim the tough ends of the vegetable.
