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From the market to your plate > Peeling and freezing
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Christian Willer (1941-2015), anc. chef à La Palme d'Or, Cannes  |
All about asparagus > Preparing asparagus with Christian Willer
Freezing
Asparagus can be frozen. Clean and blanch the asparagus for 2 to 4 minutes, depending on the size, and then run it under cold water and dry thoroughly. Place the asparagus in small quantities in plastic bags and place them in a sealed container or another plastic bag and freeze. To use frozen asparagus, simple place it (still frozen) into simmering water and allow to cook for 12 to 16 minutes, depending on the size.
Asparagus can be frozen. Clean and blanch the asparagus for 2 to 4 minutes, depending on the size, and then run it under cold water and dry thoroughly. Place the asparagus in small quantities in plastic bags and place them in a sealed container or another plastic bag and freeze. To use frozen asparagus, simple place it (still frozen) into simmering water and allow to cook for 12 to 16 minutes, depending on the size.
Peeling
I still have horrible memories of asparagus from the days when I'd be given dozens of bunches to peel quickly (and well, if possible), but that still hasn't diminished my love of eating it. Don't neglect to peel asparagus - it makes it much nicer to eat. You need only a sharp paring knife and a little practice to learn the simple, elegant peeling motion. Hold the asparagus firmly by the head and quickly run the knife down to the base until there are no filaments remaining. Cut off the bottom quarters and use them for soup.
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Photo : Conical colander for asparagus – Williams-Sonoma Tools.
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