An Easy Way to Parboil Asparagus
- 1 bunch Asparagus
- 1/2 tsp Salt
- 1 to 2 drops Vegetable oil
- Press your fingernail into the base of the asparagus; if your nail easily makes a mark, then that indicates the tender spears.
- Chop off the tough portion of the spear.
- Peel the skin from the bottom 4-cm of the spears with a peeler.
- Add salt and vegetable oil to boiling water.
- Add both the chopped off end and the peels.
- First dunk the base of the asparagus into the boiling water, then immerse the entire spear.
- Drain, then rinse in chilled water, then they're ready.
- Do not give the nail test to the asparagus at the supermarket!
- With freshly harvested asparagus, the tender spear is the portion that breaks off easily.
- There's no need to peel the skin from the base.
- To store the asparagus, wrap the base of the spears in a wet paper towel, then wrap in a plastic bag, and store upright in the vegetable compartment of your refrigerator.