Which part of asparagus

To avoid the hassle that comes with that, I recommend this peeler from Amazon. The peeler features a smooth glide technology and a dual stainless steel blade for effortless peeling. There are many different ways to cook asparagus , and they all have the same result; delicious, crisp-tender spears of green.

When you poke a fork on one of the spears, it snaps in half without any resistance. Also, overcooked asparagus has a soggy texture and a distinctively bitter taste.

Additionally, you can pierce each spear of a properly cooked asparagus three or four times before they start breaking.

Overcooked asparagus is tough, bland, and mushy. If you overcook your asparagus, blanch, or parboil it immediately to ensure it stays crispy. You can also microwave for about one minute and then toss it in butter or lemon juice before serving. Eating overcooked asparagus is not bad for you. However, overcooked vegetables usually lose heat-sensitive nutrients like Vitamin C and Zinc, so if you can avoid overcooking them, you should. For some, asparagus is a delicacy.

Still, others may only enjoy it for its nutritional value and flavor. Regardless of the category you fall in, there are guidelines to follow when preparing this vegetable.

These parts include the fleshy stems, spears, and any attached leaves. Notably, you should cut off about three inches of the bottom end before preparing this vegetable. How To Tell. Hi, I'm Anne but my grandchildren call me Jelly Grandma.

I have over 50 years of experience as a Southern cook and am a retired librarian. I love sharing what I have learned. Idaho State Department of Education. Asparagusic Acid. October 4, Asparagus: Nutrition, Selection, Storage. Fruits and Veggies More Matters. National Institutes of Health.

April 20, Vitamin K. April 13, June 28, Vitamin C. March 1, Vitamin A. April 9, Basic Report: , Asparagus, Raw. United States Department of Agriculture.

April March 21, March 2, Folic Acid and Folate in Foods. Harvard Health Publishing. December Folic Acid. Centers for Disease Control and Prevention. September 12, Journal of Functional Foods. January The Role of Glutathione in Cancer. Cell Biochemistry and Function.

November—December September 8, Mayo Clinic. June 10, Journal of Food Science. Asparagus is a delicious vegetable, and one that is packed full of health benefits as well as being tasty and versatile. If you are new to eating this wonderful crop then congratulations — you are in for a world of fun! If you want to know what parts of asparagus do you eat, then read on.

The different parts of asparagus, though they look like they are all the same sort of thing, are actually different parts of the plant. The stem is self explanatory; this is the part that pokes up above ground and the part that you hold to dip the dip in delicious sauce. The end of the plant, often called a bud , is actually formed by little tiny leaves.

These are called scale leaves. The woody bit at the bottom, that is generally not eaten, is part of the stem — but you may have another word for it in your house! We call it compost fodder.

The entire of the asparagus stem is edible, however there may be parts of it that are more palatable than others. There is usually a woody, harder area at the very base of the stem that you will probably not enjoy munching on!

To check the state of the stem, you can bend it gently away from you; where it snaps is usually just before the woody part.