1. Home
  2. Food & Drink
  3. Low Fat Cooking
photo of Fiona Haynes

Fiona's Low Fat Cooking Blog

By Fiona Haynes, About.com Guide to Low Fat Cooking since 2004

Asparagus Tips

Friday March 31, 2006
Bryan Babcock, a former asparagus grower, offered some great advice in response to my article on asparagus. He writes:
Breaking off the tougher ends of asparagus spears is such a waste. Peel the bottom part of the asparagus with a potato peeler to expose the tender pith. It gives the spear a beautiful green shade, and you keep at least a third more of the spear.
And another way to enjoy your asparagus:
I like to make a cream sauce of mashed potatoes, skim milk and a little salt and pepper. I know we shouldn't, but I put a bit of butter in it as well. Thin the sauce with more skim milk, add chopped, cooked asparagus—cooking water and all, and you get a really good hearty soup.
Thanks so much, Bryan.

Share your stories or tips by emailing me or posting to the Low Fat Cooking Forum.

Photo © 2006 Fiona Haynes, licensed to About, Inc.

Comments

No comments yet. Leave a Comment

Leave a Comment

Line and paragraph breaks are automatic. Some HTML allowed: <a href="" title="">, <b>, <i>, <strike>

Explore Low Fat Cooking

About.com Special Features

Conquering High Cholesterol

Learn how you can reduce your your numbers with these nutrition and exercise tips. More >

Mornings Made Easy

Reclaim the morning and your sanity with these easy recipes, tips, and timesaving ideas. More >

  1. Home
  2. Food & Drink
  3. Low Fat Cooking

©2009 About.com, a part of The New York Times Company.

All rights reserved.