The Art of Cuisine

KITCHEN TIP: Trimming Tough Ends From Asparagus

The tough, woody part of the stem is easy to break off in just the right place if you hold the spear the right way. Hold the asparagus halfway down the stalk. With the other hand, hold the cut end between the thumb and index finger about an inch or so up from the bottom, then bend the stalk and snap. The stalks will naturally break at the spot where it has become tough and stringy.

Recipe: Grilled Asparagus

Serves 4. 

Why this recipe works:To determine the best and easiest asparagus recipe for jumbo or medium spears, we tried boiling and microwaving. But in the end, steaming got our vote as the best asparagus recipe. Not only was it faster than boiling, it resulted in a more healthful plate of asparagus, peeled or not. And forget about microwaving asparagus entirely: It shriveled and dried the spears out. For the best grilled asparagus, we steamed the spears first, and then grilled them briefly to give them some smoky flavor.

For really great-tasting asparagus you should grill it over charcoal or wood. A gas grill will do in a pinch but, unfortunately, a broiler doesn't do the trick.

Ingredients:

• 1 1/2pounds asparagus , rinsed and ends snapped
  
• 1tablespoon olive oil
  
• Table salt
  
• Ground black pepper

Instructions:

1. Bring 1 inch water to boil in a soup kettle. Put asparagus in steamer basket, then carefully place steamer basket in kettle; cover and steam over medium-high heat until asparagus spears are slightly undercooked, about 4 minutes for medium spears. Drain and plunge spears immediately into ice water to stop the cooking process.

2. Heat grill. Remove asparagus from ice water and pat dry with paper towels. Toss asparagus in oil; sprinkle with salt and pepper.

3. Grill asparagus until marked, about 2 minutes on each side. Serve hot or at room temperature, unadorned or with a vinaigrette.

Technique Snapping off the Tough Ends

Hold the asparagus about halfway down the stalk; with the other hand, hold the cut end between the thumb and index finger about an inch or so up from the bottom and bend the stalk until it snaps.