To prepare the asparagus, bend the base and snap the woody bottom from the stem. To guarantee the most tender results, you can also peel the bottom two-thirds of the stems using a peeler.
Blanched asparagus can be used in an abundance of summer recipes. Why not try James Mackenzie’s Asparagus with crispy duck egg, chorizo and lovage or Steven Smith’s Chicken with black garlic, mushroom and asparagus.
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