Peeling Asparagus

Thick asparagus stalks have a fibrous outer layer that cooks at a slower rate than the tender tip. By peeling the lower two-thirds of the stalk with a vegetable peeler, the cook removes this tougher skin and allows the entire spear to reach perfect tenderness at the same time. The result is asparagus you can eat from base to tip without encountering a woody, stringy bite. This is a technique common in professional kitchens that translates well at home. It also reduces waste, since unpeeled bases often end up left on the plate. The peeled stalks also absorb dressings and marinades more readily than those with skin intact.