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We love asparagus but it can be a little pricey at times. Find out how to get the most out of your asparagus and help to reduce waste with this Tip Tuesday video.

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9 Responses to “Asparagus Tips – Kitchen Questions”

1. shweta Says:
   December 15th, 2009 at 2:58 pm

   hi, can you please show us how to make asparagus and spinach dip. thanks.

   [Reply]

   

   hetal Reply:
   December 15th, 2009 at 3:59 pm

   Hi Shweta,

   We have an artichoke and spinach dip (sorry, not asparagus) coming up very soon. Stay tuned!

   [Reply]

   

   shweta Reply:
   December 15th, 2009 at 6:40 pm

   yah yah…thats what I meant…
   Looking forward for the video..

   THANKS.

   [Reply]

2. Eeshani Says:
   December 15th, 2009 at 3:51 pm

   Why do you need to snap of the stalks at all? Why not just peel the bottom-end like you showed and use the whole stalk of asparagus?

   [Reply]

   

   hetal Reply:
   December 15th, 2009 at 3:57 pm

   Hi Eeshani,

   You can definitely peel the ends and not snap them, but you may peel more than you need to. Anything above the snap is tender already.

   [Reply]

   

   Ruchi Reply:
   January 5th, 2010 at 7:54 pm

   Hi,

   Can you share some recipe for preparing broccoli.I am bored of having it as a salad. Maybe some vegetable recipe will be great!

   Thanks,
   Ruchi

   [Reply]

3. Paul silver Says:
   July 12th, 2011 at 2:31 pm

   When making curry with yogurt, the yogurt curdles, even if I use full fat yogurt and even if I add some corn starch to the yogurt first. Any suggestions?

   [Reply]

   

   hetal Reply:
   July 12th, 2011 at 4:38 pm

   Hi Paul,

   The trick to heating yogurt is to temper it. Add small quantities of hot stuff to the yogurt to gradually bring up the temperature and then mix it all through. Otherwise, you can also continuously stir (very quickly while adding the yogurt).

   [Reply]

4. Rita Piya Says:
   June 11th, 2012 at 7:55 pm

   Hello ladies, you guys do great job with your recipes and they are very easy to follow. Thank you.
   I just saw your Tip Tuesday, and ‘asparagus tip’. What I have been doing for years is the same thing you showed but peeling the tip of the asparagus(about 2 inches)before you break it. Makes it so much easier because you don’t have to pick each small piece to peel it. Hope it helps.
   Keep up the good work.

   [Reply]

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