How Do I Peel Asparagus Correctly?

Peel and prepare asparagus correctly: This topic becomes relevant every year between mid-April and the end of June. The easiest of all varieties is to peel green asparagus – not at all. Only cut off the ends if they are a bit woody. Rarely, you may need to peel the bottom third. Otherwise, green asparagus does not have to be peeled because – unlike white asparagus – it does not have a hard, fibrous skin, but a much more delicate shell. If you have selected a different variety from the multitude of asparagus recipes, simply follow our step-by-step instructions in which we will show you how to peel asparagus correctly.

Peel and store asparagus properly

It is best to peel white asparagus from top to bottom, i.e. starting from the tender tip of the spear to the end of the cut. To peel, use a sharp kitchen knife, a vegetable peeler or a special asparagus peeler with a double blade – whatever suits you best. The most economical way to do this is with a vegetable or asparagus peeler.

1. Carefully grasp the head of the asparagus spear and place it across your palm to support the delicate tip of the vegetable and prevent it from breaking off while peeling.
2. Using the peeler, remove the peel from top to bottom. Apply little pressure and turn the asparagus spear a little further in your hand until it is peeled all over.
3. After peeling, cut off the woody end (usually about an inch or two), as its fibrous skin can quickly become a spoilsport.
4. Process the peeled asparagus directly or wrap them in a damp cloth and store them in the crisper of your fridge for up to the next day. Peeled asparagus quickly loses its aroma, so you should not store it for more than two days. Unpeeled, it stays fresh for up to four days wrapped in a damp cloth. It is best to store green asparagus upright in a jug of ice water. Cover the heads with homemade beeswax cloth or cling film to keep them from wilting.

Tip: Don’t throw away the asparagus peels! Instead, use it to make a fine stock that you can use as the basis for the cream of asparagus soup. To do this, cover the shells completely with cold water in a saucepan and boil the whole thing briefly. Scoop the turbidity off the surface of the water with a slotted spoon, season with lemon juice, sugar, and salt, and leave to soak for about half an hour. Then pour the stock through a fine sieve or strainer. You can find out more concentrated knowledge about the delicious sticks here: We’ll tell you what to look out for when cooking asparagus and how green, purple and white asparagus differ.