How to cook asparagus and do not remain hard

My friend Al Rabush asked me how to cook asparagus without making it tough at least five years ago, back in the first season of Paulina Cocina. I bet she forgot, but I spent a lot of time telling myself, "I have to make the asparagus for Al Rabush."

And without doing it, of course, because that's how neurotics .

Al Rabush: Here's the secret to keeping asparagus from getting tough underneath. I hope you haven't been starving to death (or worse, eating tough asparagus) all these years because of me. My sincere apologies .

Your neighbor. 

How to cook asparagus without making them tough

It's common that when cooking asparagus, whether blanching it in boiling water, baking it in the oven, or sautéing it in a pan, the stems fibrous

My aunt Memi taught me this technique to use the whole asparagus and add it to any dish without worrying about any tough bits remaining. It's very simple:

1. Make sure the asparagus are fresh. The less fresh they are, the tougher they will be. And wash them, okay? Wash them.
2. Cut off about 3-4 cm from the end of the stem. This is unsalvageable.
3. Here's the thing: Using a peeler, peel half the asparagus, leaving the tip and a few extra centimeters unpeeled.
4. You can cut these stems peeled or not, this depends on the preparation you are going to make.
5. If you're blanching asparagus, here are some recommendations: Always add the asparagus to boiling ; never wait for the water to boil with the asparagus in it. This way, you'll preserve color and nutrients. You'll also ensure that the asparagus cooks evenly and perfectly. Blanching for just one minute is enough; it's a quick touch. When they turn fluorescent , remove them and drain quickly to prevent them from overcooking.
6. They are now ready to use. In my case, I used them to make an asparagus pie and a salad that I will publish shortly.