Chef Tip – Asparagus

Use a Peeler on the Skin of Asparagus

Peeling the skin of an asparagus helps to remove the stringy portion and gives the cooked asparagus a nice two-tone color.


  1. Hold the asparagus and peel toward the root end. Stopping at about 1 or 2 inches from the end (This is usually where the outer skin is getting tough).
  2. Slice the root end off on a sharp angle.
  3. Boil a pot of water with a little salt.
  4. Blanche the asparagus (about 2 minutes).
  5. Remove asparagus from water and place on a dish.
  6. Add your favorite sauce and enjoy!