A lot of people are daunted by cooking fresh asparagus but in fact there can be nothing easier. Firstly, look for a bright green colour. Try to avoid asparagus with a lot of woody stem: if the stem or spears look withered, the asparagus will be dried-out. Large asparagus are best peeled about 5cm upwards from the base. The thinner variety can be left un-peeled. read more |