Asparagus Tips

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.}