Grilling asparagus? Learn how to prepare asparagus so it’s tender and tasty every time you serve it. Asparagus has such a wonderful flavor, it would be a shame for it to be tough and inedible.
Choosing quality produce is an important skill, and especially important when choosing asparagus. Good quality asparagus will be easier to prepare, and they’ll be much less waste when it’s time to trim.
Buying Asparagus
Asparagus spears can vary in diameter greatly, but just because a spear is small, it doesn’t mean it’s inferior. Small asparagus spears can be just as flavorful and tender as larger spears.
There are two things that are important to look for when choosing asparagus.
- Freshness
- The tenderness of the skin
Check the skin of the asparagus for toughness by first scraping it with your fingernail. It should be tender enough to be easily nicked. Next, test a couple of spears by attempting to break off the bottom inch, next to the base. They should snap easily and crisply, which is an indication of tenderness and freshness.
If they are rubbery and seem soft, they are not fresh. If they seem firm, but won’t snap near the base, try breaking them farther up. Tough skin prevents the stalks from breaking. The lower the stalk snaps apart, the less waste you’ll have.
Preparing Asparagus
Before asparagus is seasoned and grilled, you have to make sure it’s going to be tender. If you were able to snap an inch off the bottom of a stalk or two, you just need to trim off the bottoms. If the skin is tough up farther, trim the bottoms off, then with a peeler, remove the skin from the bottom half of the stalk. That will ensure that only tender asparagus is served.
Now just season according to recipe directions, and your asparagus is ready for the grill!