As the weather starts to warm up, we can’t get enough asparagus. But usually a good chunk goes to waste — most people are taught to break the stalk towards the bottom to remove the woody part or slice all of the stalks evenly. So, we decided to find a better way. Meet our new Asparagus Peeler. The peeler’s blade is carefully designed to remove the woody peel from stalks for more asparagus with less waste. You probably don’t need a reason to eat more asparagus but this tool makes it easier.
As an added bonus, we like to use this peeler on two other vegetables:
Broccoli stems taste wonderful, sweet and mild, but their thick slippery skin is a pain to peel. The fine serrated edge on this peeler bites into that tough skin and makes it easy to get to the crunchy inside. Slice and roast, cube and sautée, or shred the stems in coleslaw, but definitely do not throw these delicious stems out!
You can eat the whole celery stalk if you want, but when you remove the chewy outer strings it makes ants on a log more special and removes every remaining barrier to pure Bloody Mary enjoyment.
Asparagus, T-Bone Steak Sheet-Pan Dinner
Make a steak dinner in about 15 minutes with very few dishes to clean up later. A hot broiler sears an inch thick steak in about 8 minutes, and while it rests, the veggies cook the rest of the way. Serve this meal with steamed rice or bread to feed 4. This makes a celebration out of an ordinary weeknight, even though asparagus seems like it might be a special occasion food, the peeler makes short work of prepping. It’s curved, so it follows the slender stalks, and it’s serrated and swiftly handles the thin slippery peels, without removing too much. The peeled stems are nicer to eat.