Bought asparagus, if the outer skin is very fresh and tender you do not need to peel, if the skin is very old, you need to peel.

In addition to peeling, the scales on the stems should also be peeled so that the asparagus will be more tender and flavorful when cooked. Older asparagus has a tough old skin, so just peel a bit of it from the root and tear it off. The oldest asparagus, which is not very old, is no longer suitable for tearing the skin by hand, so we need to use a scraper as a kitchen gadget.

First put the asparagus flat on the table, left hand hold down the top of the asparagus, the right hand holding the scraper from the root to start peeling, soon you can peel a complete asparagus. The end of the asparagus, from the whitish part, even if the skin is peeled off the taste is also very bad, you can directly excise; but do not discard, you can cook asparagus clear soup; usually commercially sold asparagus will bring the root, it has the role of reducing the loss of asparagus juice, you can prolong the freshness time.

Selection of asparagus tips:

Look at the diameter of the bottom of the asparagus, the size of the best in one centimeter or so; selection of asparagus, pay attention to, asparagus up and down uniformly the best; asparagus in 20 centimeters or so the best, so long asparagus is the most tender and most tasty; selection of asparagus must be pinched pinch the root of the asparagus, if the pinch can be pinched out water, that proves that the asparagus is the most tender. If you can get water out when you pinch it, it proves that the asparagus is very tender. There are flower buds on the top of the asparagus, when you look at the flower buds, you should choose the ones that haven't opened yet, so that the asparagus is fresh.