How to Make It

Step 1

First snap off the tough ends of the asparagus. Then, holding at the tip, peel away scales and the thin outer skin. A plain old vegetable peeler works best, and one glide per cut will do. No point whittling away. Peeling goes faster than you think, especially if you buy fat asparagus.

Step 2

To cook asparagus, immerse in boiling water and cook until tender when pierced, 3 to 4 minutes. Drain at once. Server hot or cold. To chill, immerse coked asparagus at once in ice water until cold. Allow about 1/2 pound asparagus for a serving.

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