A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).
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4 Comments
witloof
May 28, 2012
I buy asparagus at the Union Square Greenmarket, and yes, it's always hatefully full of grit. Someone told me to hold it head down and agitate it in a bowl full of cold water, which I did, for a long time, then let it soak for a while... still gritty. Yurgh. But it does taste better than supermarket supermarket asparagus! I just won't serve it to company.
Amanda H.
May 28, 2012
Same experience -- the grit apparently hides under those leaves on the spear, but if you blanch them, those leaves loosen and the grit falls away.
Kitchen B.
May 28, 2012
:-). We are all in the same boat Amanda - food jerks, not.....passionate food lovers - definitely! I love salting my alliums - works a treat for salads, sometime I do a quick lime pickle but now I'm rambling. Because I won't get to try this anytime soon - no asparagus spears to be found South of the Sahara, sigh
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