The Healthiest Meals on Earth by Jonny Bowden

Author:Jonny Bowden
Language: eng
Format: epub
Publisher: Rockport Publishers
Published: 2008-07-24T16:00:00+00:00

Notes from the Kitchen

• Asparagus is a versatile vegetable. While its true growing season is spring, you can find it in most grocery stores year-round. It can be served hot, cold, or at room temperature.

• Fresh, tasty asparagus is bright green with firm stalks and compact tips. Thinner stalks are generally more tender than the thicker ones. The freshest asparagus has firm, straight stalks and closed, compact tips.

• To trim asparagus, bend it gently. If it’s fresh, it should naturally break off at the point where the woody portion meets the more tender stalk. For very thick stalks, you may need to peel the tougher outer skins off with a vegetable peeler. Thicker stalks require more cooking time.

• To make ginger juice, peel and grate fresh ginger, then squeeze the juice out of the gratings. You’ll need about 2 tablespoons (16 g) of gratings to get 1 tablespoon (15 ml) of juice.

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