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Get and wash your asparagus cuttings. Wash them before putting them in a glass of water. Fill a glass of water with clean water. You can use a jar or any clear container. Put your asparagus cuttings in the water. Do not cover the entire cutting in water; about 2/3 of the cutting should be above water.
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Preparation. Snap off and discard the tough bottoms of the asparagus spears. If using large, thick asparagus, peel the lower ends with a vegetable peeler. Put butter in a wide skillet over medium-high heat. Add asparagus in one layer and season with salt and pepper. Add ½ cup water, cover, and bring to a simmer.
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2. Place on a cutting board. Arrange the asparagus spears on a cutting board. To make it simpler to cut the asparagus at once, arrange the white ends in a line. 3. Trim the white ends. Use a chef's knife or another sharp knife to cut off the white, woody portion of the asparagus at the point where the stalk turns green.
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Designed to cut asparagus spears 1 to 2 inches below the soil level during harvest. Also works as a superbly effective weeding tool. Features a 14.75-inch Shaft with a 5-inch wooden handle which allows for easier cutting. High carbon steel cutting blade measures 1.5-inches Wide x 5.5-inches Long. Total overall length of the tool is 25.25-inches.
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Fill a bowl with cold water and soak the asparagus for a few minutes. Remove the asparagus from the bowl and rinse off. Pat dry with a paper towel. Place half the asparagus on a large cutting board with the spears lined up. Using a large sharp knife, cut off the bottom tough woody parts, about 1-2 inches.
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Step 3. Trim Asparagus. Once dry, arrange the asparagus stalks so that the woody ends align. Then, use a large chef's knife to trim 1 to 2 inches off the ends of the stalks. Fatter spears may require more trimming than tender, thin spears. Discard the woody asparagus ends, or save them for stock . Courtney West / Southern Living.
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How to Cut Asparagus. 1. Line up asparagus spears flat on a cutting board. Using a knife, cut off the woody, fibrous bottom of the stalk. Ali Redmond. Alternatively, asparagus will naturally bend at the spot that should be removed. You can snap it off. Ali Redmond. 2.
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Asparagus is a popular spring vegetable known for its distinct flavor, tender texture, and plethora of nutritional benefits. Once you've brushed up on your asparagus 101, you'll probably want to know how to cut asparagus!. Learning each of the ways to cut and store it makes for a pleasant cooking and eating experience. Plus, it allows you to get the most out of this delicious ingredient in.
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1. How to cut asparagus with a knife. I would say that this is the best method for cutting your asparagus and yielding the most of your vegetables. All you want to do is make sure that you get those woody, tough ends off before you cook them. Line up 6-8 stalks at a tim e and cut off the white ends. You want to cut right above the white part of.
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Instructions. Line up the asparagus spears on a cutting board. Grab half of the stalks with your non-cutting hand. Using a large chef's knife, slice off the bottom tough parts of the stalks just where the color turns from white to green. Repeat with the other half of the stalks.
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First, take one stalk of asparagus. Place the ends between your thumb and forefinger of each hand. Then bend until it breaks.The asparagus automatically breaks where the woody part ends and the fresh, juicy asparagus begins. So you don't need to worry about breaking off too much or too little.
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There is always a debate on how to harvest asparagus: snap vs. cut. It's important to note there are no benefits or advantages of cutting asparagus below the soil with a knife. On the contrary, this may pose risk of injury to buds on the crown that will send up new spears. Snapping a 7 to 9 inch spear slightly above the ground level is the.
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Use a swivel peeler or Y-peeler to shave a spear of asparagus from top to bottom. Repeat until you have shaved as much of the asparagus as possible. Use a knife to cut up what's left. Angle a sharp chef's or paring knife to thinly slice a spear of asparagus from top to bottom.
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Use a large knife to cut across the stems and remove about 1 inch from the very bottom. Alternatively, pick up each stalk individually and bend it near the bottom. The woody part should snap off. Cut the asparagus into shorter pieces, if desired, or leave whole. Use immediately, preserve, or store in the refrigerator for up to 3-4 days.
