Peel asparagus: This is how the royal vegetables get to the collar and that has to be taken into account

Asparagus is back in season! There are a number of things to consider when peeling so that the dinner is not a failure. The shell can also be used.

• The asparagus season is already in full swing.
• But before cocky asparagus cooks just throw the fine stalks into the pot, there are a few things to consider.
• Asparagus has to be peeled, otherwise the food will be less appetizing - this is how it works best and there are these exceptions.

Dortmund - The asparagus season is finally in full swing - Asparagus gourmets can enjoy the fine vegetables every day until the end of June. But in order for this to work with enjoyment, a few subtleties must be observed when preparing. It can be particularly difficult to peel the asparagus , as RUHR24.de * reports.

Peel asparagus: Not every variety has to go under the knife

But before the asparagus chefs whet their knives and want the narrow vegetables on the collar, it has to be clarified what kind of asparagus it is. Because not every asparagus really has to be peeled .

The two best known varieties are the classic white asparagus and green asparagus . But exotic varieties such as purple asparagus or Thai asparagus are also becoming increasingly common with us. The different colors can be explained with the light radiation. The asparagus is white beneath the earth ; if it penetrates the surface, it first turns purple and finally green.

Asparagus: white or purple - we love every variety!

The white - and probably the most popular in Germany - asparagus impresses with its particularly delicate taste . Since most of the white asparagus has to be pierced by hand, it is relatively expensive. Due to the corona virus crisis, asparagus and other foods could become even more expensive this year *.

Compared to its pale relative, the purple asparagus is a bit tart in taste, but also a little more aromatic. The purple asparagus is not only convincing in terms of taste, its outer appearance is also an absolute eye-catcher (more service articles on RUHR24.de *). 

Not every kind of asparagus has to be peeled.

© Ralf Hirschberger / dpa

Asparagus: The classic can also be exotic

The green asparagus , which was allowed to enjoy the most sun, comes along slightly spicy and even somewhat nutty . But it's not just its color and taste that distinguishes it from its bright colleague. In contrast to white asparagus , the green rods have almost twice as much vitamin C .

Exotic asparagus varieties such as Thai asparagus or wild asparagus can be found more and more in our supermarkets. Game and Thai asparagus taste a little stronger than the classic  green asparagus .

Peel asparagus: this is how the poles on the collar

If you want to do the least work with asparagus preparation , you should definitely go for green asparagus . Because the peel of the green vegetables is very thin, so you can easily eat them. Only the woody end of the bars should be cut off. But 1-2 centimeters of asparagus are enough .

Classic white asparagus, on the other hand, does a little more work . It has a thick shell - it's really not fun to bite into. If you don't want to mess up your asparagus dinner , you should be careful when peeling . That's how it's done:

• First the white asparagus has to be washed. This is best done under running water, then let it drip off briefly. The asparagus spears should not be put in water because they can soak themselves, as Brigitte reports.
• When peeling , you should hold the asparagus head between your fingers and support the rest of the stick with the ball of your hand - so you don't run the risk of the bars breaking through when peeling .
• White asparagus is always peeled from the fine head to the end of the cut . This works best with an asparagus peeler , but also a peeler or a knife can do it well. When peeling , care must be taken not to cut too deep into the asparagus .
• Only from the lower third should you increase the pressure when peeling , because at the end of the asparagus the peel often becomes thicker, woodier and less edible.
• Once the stalks have been peeled, the asparagus cook should definitely check whether there are still woody "eyes" left. They should be removed with a knife .
• Finally, the woody end of the asparagus is cut off. With fresh asparagus , 1-2 centimeters are often enough; if the asparagus has been around a bit longer, it can sometimes be 4-5 centimeters.

Video: grilling with asparagus - how it works

Very important: Never throw away the bowls ! This makes it easy and quick to conjure up a delicious asparagus soup . Simply put the washed asparagus peel in a saucepan, cover with water and boil.

The dishes can simmer at low temperature for between 30 and even 60 minutes, after which they are removed from the water. For a creamy asparagus soup , a roux is prepared in a wide saucepan .

To do this, melt 50 grams of butter in a saucepan and stir in 50 grams of flour - until there are no lumps left. Finally, the asparagus stock is gradually stirred in and seasoned with salt, pepper, lemon and nutmeg. Finished! May

* RUHR24.de is part of the nationwide Ippen-Digital editors network.