The tender green stems can be roasted with a little salt and pepper, sautéed on the stove top, or even steamed in the microwave.
They’re just as welcome in a springy egg frittata as they are in pasta with lemon and Parmesan.
Why You Should Be Peeling Your Asparagus There is a lot of conflicting advice about how to prep asparagus.
I usually associate peeling with produce that either has an inedible skin, like a banana, or skins that will change the dish if you leave them on
Asparagus falls into neither of those camps. Thicker stalks develop a woody exterior but retain their tender interior,
so it’s a good idea to peel that tough outer layer away, leaving you with a long,
tender stalk of asparagus and much less waste than if you simply snapped half of it off.