Asparagus season is upon us. Just about. The affordable ones around here are currently from Italy. Soon, the British ones will be out en masse. Always the green ones, mind you. No fat white ones here.
I love them just steamed, or grilled on a really hot griddle pan.
But you always need to trim them. Here’s a neat trick: never use a knife, just bend the end opposite the tip and it will always snap where it starts to get ‘woody’. And then keep the trimmings. I chuck mine in a freezer bag, adding to it until the bag is full. And as we are having friends over for dinner tomorrow and the starter is asparagus risotto, I have used the trimmings to make the stock.
Can you smell the sense of virtuous-ness permeating this post? Can you smell it?
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