fat or skinny asparagus?

[Howard]

From the NYT:

Here's article that talks about the merits of both.

http://www.nytimes.com/2006/05/17/dinin ... ei=5087%0A

I love em both.

[Sue Courtney]

I love the freshly harvested skinny ones to eat raw. The fatter ones are best for cooking.
I can't access the article. Can you precis what it said.

[Jenise]

I voted fat: they're sweeter and fuller flavored.

[bgbarcus]

Skinny is my first preference but I'd never turn down any good quality asparagus. My family eats so much that the owner of our local produce stand has even commented about our appetite for asparagus. Steamed is our favorite but a close second is tossed with lemon juice, balsmic vinegar, salt and pepper then grilled.

[Howard]

The article said thick should be quickly peeled with a vegetable peeler so they cook up quick and bright green. the author claims that without peeling it takes too long to get them tender. Then the thick can be grilled, quick steamed or poached.

The author of the article (Mark Bittman) says that thin asparagus cooks too fast to steam or poach (they get mushy) so he recommends stir fry or roasting these. He also says that since the thin are less fibrous, it's easier to make a quick pureed soup from the thin.

I don't know, I've grilled, steamed, roasted and stir fried both and love them all.

[Bob Ross]

We like both kinds -- they seem quite different to us when cooked. We always peel the thick ones, usually steam them, but often eat either type raw or in salads. If I'm roasting other stuff, I'll roast either version, but always steam a few just for a taste test.

Good stuff however, whenever -- even the white will do in a pinch.

[ChefCarey]

From the NYT:

Here's article that talks about the merits of both.

http://www.nytimes.com/2006/05/17/dinin ... ei=5087%0A

I love em both.

No reason not to like both if one follows the seasons. In the business we call the small, early season spears "grass" and they are great both raw and sauteed. The fatter, later spears may be steamed or boiled and then finished in a saute pan with olive oil or butter. I don't peel them unless they are obese and I'm not a big fan of those so large they need to be peeled.