Getting Ready for Easter
Last updated 4/2/2009 at Noon
Even if we didn’t have a calendar, a stroll through a supermarket would tell you it is almost spring. Of all those sprouting now, few are as quick to prepare as asparagus, spinach or fresh tender chard.
For asparagus, the “peel-or-not-to-peel” debate continues. My only advice is that those who have tasted peeled asparagus generally concede that the effort is worth the results. Now, this peeling is with a light touch…don’t apply too much pressure…and just remove the thinnest possible strip. This strip is made of cellulose. When cooked, the outer skin responds as does celery stri...
For access to this article please
sign in or
subscribe.
Reader Comments(0)