Page 8 - Book-TradiAliCulture-Belgium

HOW TO CLEAN ASPARAGUS?

The stems are extremely fibrous and it is thus necessary to remove the external part of the asparagus.
You can peel with a very sharpened knife, but it is preferable to adopt the peeler. Leave the knife’s tip
below towards the thickest end while taking care not breaking the delicate stem.
With a peeler, the best way is to put the asparagus flat at the
table’s edge, and to peel from the tip to the root while
supporting: this method is fast and if you move the device in a
quite rectilinear way, you are not likely to break the stem.

HOW TO ARMONIZE ASPARAGUSES?

Cleaning the asparagus is not enough, it is also necessary to cut it in length and to put it in bunch : it is
what one invites to avoid.

According to whether you choose to have less possible fibres or not, there are two methods to
remove the end.

First case:
You choose to have all asparaguses with an equal length without worrying about the length of the
fibrous part. In this case, take ten asparaguses that you arrange in order to have all the tips with the
same height. Roll a string, preferably out of cotton, around the bunch while taking care to have
sufficient free length on the cut side. When all the bunches are made, cut them all again at the same
length with a very sharpened knife: pay attention not to break a “turion”, cross prudently.

First case:
You choose to have all asparaguses with an equal length without worrying about the length of the
fibrous part. In this case, take ten asparaguses that you arrange in order to have all the tips with the
same height. Roll a string, preferably out of cotton, around the bunch while taking care to have
sufficient free length on the cut side. When all the bunches are made, cut them all again at the same
length with a very sharpened knife: pay attention not to break a “turion”, cross prudently.

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