When buying asparagus there are two types, the larger ones and the smaller ones. The larger ones tend to have thick skins, so they take a little more work for preparation. For the smaller asparagus, you can cook it without the special prepartaion.
Preparation for large asparagus
- Cut the bottom part of asparagus which is more white in color. Don't snap the asparagus by hand has it yields inconsistent results.
- With a peeler, peel 3/4s of the asparagus and reserve the peels.
With the very woody sections, pressure cook it with potatoes and chicken stock for 5 minutes. Puree in a blender and add salt, olive oil, and optional cream.
Pan fried asparagus
With the peeled asparagus, steam it for 4 minutes, and then optionally pan fry it with olive oil.
- Saute the apparatus peel with garlic, olive oil, salt, and a little bit of sugar. You can serve it on top of the soup.