The Titan Was Delightin'

Here we go again with the Titan Peeler, but this time it is a positive take.  This thing is marvelous for peeling asparagus...yes, we peel asparagus in our house.  Peeling makes the stalks much more tender (and probably loses a lot of nutrition, but we are willing to make that sacrifice).

Here is the procedure:  Rinse the asparagus and snap off the woody ends.  Lay a stalk on a cutting board, parallel to you.  Have the head of the stalk pointing to the left if you are right handed, and just the opposite if you are left handed.  Grasp the head between the thumb and pointer finger of one hand, and stroke the Titan from just under the head to the end of the stalk, then rotate the stalk and stroke again, continuing the rotation and stroking until all the skin is removed.

We usually drizzle some balsamic vineger and olive oil on the stalks, and let them absorb the flavor for several minutes before grilling them.  The serrated peeler blade makes tiny channels that probably help the absorption.

Last night I was making a spinach salad and tried something different.  I added dill, lemon pepper and salt to the balsamic/oil-soaking asparagus and tasted a raw piece.  It had great flavor and much more crunch than cooked asparagus.  I cut the entire bunch into 3/4 inch lengths and added it to the salad.

Michele complimented me several times on my discovery.

And we were using out-of-season, imported asparagus.  Just wait until the local stuff is available!