It's all about the technologyPeeling asparagus made easy: these tricks are the right way to do it

April 12, 2026 around 4:45 p.m Clock

Green and white asparagus: what's the difference?

Green asparagus has a thin skin that softens when cooked and can therefore be eaten without any problems. However, the ends can be woody and should therefore be cut off before cooking or frying – just one to two centimeters is enough.

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White asparagus, on the other hand, must be peeled because it has a hard and fibrous outer shell that is inedible. Just a few leftover peels are enough to spoil the enjoyment of this fine vegetable. It is all the more important that you proceed carefully when peeling.

White asparagus: seven tips for preparation

It is important that you only peel the asparagus when you want to prepare it (and then eat it). Otherwise the sticks would lose moisture, dry out and lose flavor. To remove the peel, it is best to use a special asparagus peeler, which makes the job easier. The following tips should be adhered to:

1. Place the white asparagus on a board and always remove the peel from top to bottom – i.e. from the tip of the asparagus towards the cut end.

2. The asparagus heads themselves do not need to be peeled, as they become soft enough to eat as they are when cooked.

3. Do not put too much pressure on the rods as they are hardly flexible and can therefore quickly break.

4. Be particularly thorough when peeling so that all woody fibers are caught.

5. Some areas are particularly woody; these “eyes” can be carefully removed with a knife.

6. Cut off the woody end of the asparagus spear with a sharp knife, preferably one to two centimeters.

7. Then cook the peeled stalks in hot (salt) water. A special asparagus pot is suitable for this

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And another tip: Don't throw the peels away, as you can make a nice stock out of them – for example as a base for a cream of asparagus soup.

Green asparagus does not need to be peeled – but one detail is important

Green asparagus does not usually need to be peeled before cooking. However, if the stalks are particularly thick, the shell may be a little woodier – especially in the lower third. Here it makes sense to remove the lower part of the outer shell with an asparagus peeler before consumption. The same goes for the woody ends.

Tip: You can find even more ideas for asparagus dishes in this recipe book*.

Storing asparagus for a long time – this is how it works!

If you have bought fresh asparagus, whether green or white, but want to store it in the refrigerator for a few days, you should keep the spears moist. The best way to do this is to take a cleaner tea towel, hold it under running water and then wring it out well. Then wrap the unpeeled asparagus in the damp cloth and store it in an (open) container. Instead of a tea towel you can also use kitchen roll.

Alternatively, the sticks can easily be frozen to make them last longer – or to eat later. In this case, however, you should peel the asparagus beforehand so that you can simply add it frozen to boiling water at a later date and prepare it.

Note: This article appeared first at this point at stern.de.

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