Asparagus:
Asparagus is peeled from the head to the tail. We must always remove a good 2 centimeters of tail because it is always dried out at its base.
Finally, to check the cooking of an asparagus, just prick the tail with the tip of a knife, it is cooked when you do not meet resistance.
To cook the asparagus evenly, I advise you to place them heads up in a container that is higher than it is wide, or, for example, in a previously pierced tin can. Put this box in a large Dutch oven and fill it halfway up with salted boiling water.
Count 8 minutes of cooking and add boiling water so as to keep the tails of the asparagus constantly submerged.
Cover the heads with foil and allow another 8 minutes of full boiling. Thus the tails will be perfectly cooked while remaining firm.
You can keep raw asparagus in the refrigerator for 48 hours, but don't forget to wrap them in a damp cloth, heads up. On the other hand, already cooked asparagus cannot be stored.
Preferably always serve them warm.
