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The Science of Asparagus

Don’t snap the ends off your asparagus. Do overcook it.

Asparagus has been revered as a vegetable since Roman times, and it actually makes an appearance in the oldest surviving book of recipes. Its large native range stretches east to west, from Spain to central China, and north to south, from Siberia all the way to Pakistan, but it has found adoptive homes across the globe. There are even decades-old debates about which town or region owns the title of “Asparagus Capital of the World.” 

Why so much fuss over this classic spring vegetable? There’s a lot about asparagus to love. Read on (and watch the full episode of What’s Eating Dan?) to learn more.

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A Rainbow of Spears 

Green asparagus is the perfect signal for the arrival of spring, but it’s not the only color out there. You’ve also likely seen purple and white asparagus. Purple asparagus, a different variety of asparagus from green, gets its color from anthocyanins, the same pigments that give us purple cabbage, purple grapes, and pretty much all other varieties of purple produce. White asparagus, on the other hand, is the result of a different growing method, called blanching. Soil is mounded around the spears as they grow in order to block sunlight. This limits photosynthesis, which keeps chlorophyll from forming, keeping the asparagus white. 

And what about thickness? An asparagus’s girth has nothing to do with how long it’s been in the ground: Rather, it’s all about the variety of asparagus and how old the plant is. If asparagus is grown in a region where it can grow throughout the year, it grows more spindly with each passing year. If it’s grown in an area with a colder climate, though, it gets a chance to rest, resulting in thicker spears. 

The Great Asparagus Debate: Should You Snap?

When preparing asparagus, many recipes instruct the cook to snap the tough bottoms of the spears off. But we at Cook’s Illustrated wondered if this was truly the best method. So we snapped a number of spears, measuring the amount that snapped off each time, and came to a conclusion: Snapping is not only wasteful, it’s completely unreliable.

Intrigued? Find out why we ditched snapping by watching the full episode of What’s Eating Dan? below.

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.