Dumb asparagus question

[Don]

We love fresh asparagus in the Spring. Unfortunately, I have one major problem. How do you get the grit out of the asparagus tips? I have tried soaking and rinsing under running water to no avail. We always seem to have a "grit-fest" whenever we eat asparagus. I know that someone on this board will be able to tell me what I am doing wrong. Thanks!

[sheddercrab1]

Hi Don! I'm not much help, is this fresh asparagus you're talking about? We'll be harvesting for the first time this year and I never heard of "grit" , I'll ask around, in the mean time hopefully we'll hear from others!

[emilycat]

Don,
I'm sorry to be of no help either (so why am I responding to this post?? http://www.cookinglight.com/bbs/wink.gif ), but I've never had grit on my asparagus, and I buy it frequently. Where are you buying it? Or are you growing it yourself?

[Curleytop]

Gosh grit? I live in So. Cal. and we have fresh asparagus all year round. Much of it is imported from Mexico and central America, ever So. America. We have never had grit?
What state do you live in?

[Jewel]

No grit here in Washington either that I know of! Are you sure it's grit?? http://www.cookinglight.com/bbs/biggrin.gif

[Ohioan]

No grit in central Ohio -- or anywhere else I've lived in the States (NY, WY, TX, LA, etc.). But of course none of this is helping your problem, is it? http://www.cookinglight.com/bbs/wink.gif Hmmm...

Have you tried the "swishing" method? Fill the sink up with cold water, and then strongly SWISH the asparagus around, a few stalks at a time. Empty the sink, re-fill it, and repeat until no grit is left in the water. Then do a final rinse under running water. This is the way I handle gritty greens such as spinach and chard, and it works very well. Also, try rubbing the stalks and/or heads of the asparagus between your fingers when you do one of the rinses -- I'd describe this in more detail, but frankly it would sound a little obscene. http://www.cookinglight.com/bbs/rolleyes.gif You get the idea.

Let us know how the Mystery of the Asparagus Grit turns out. This is very intriguing.

Cheers,
Phoebe

[This message has been edited by Ohioan (edited 04-02-2001).]

[Don]

Well, I'm in Maryland and it seems like whenever I buy fresh asparagus there is some type of grit or sand in the tips that I can't get rid of. I even filled my largest bowl with water and vigorously shook the asparagus in the water. While that worked a little (I still had some grit, but not as much), I would love to be able to get grit free asparagus. Maybe I need to move back to California! http://www.cookinglight.com/bbs/smile.gif

[Hoosier65]

We'd be glad to have you in Indiana, we have no grit!

[Terrytx]

No help here from Houston. I serve asparagus alot and year round and no grit either.

[Vanessa]

Don:
Just bought asparagus at Giant in MD and no grit. I got some last week at Safeway and they were thin and great (no grit). I do hold them in my hand standing up and let the water run on top.I have only bought them at these two places and so far have not had problems. You might try David's Health Store
for organic produce. I get carrots and other veggies there.

[woodsl]

No grit in Dallas either.

[junietoo]

Uh, oh...I live in Maryland and I just bought asparagus yesterday. I can't remember grit in the past (and I never had any when I grew my own in Utah.)

Now I'm wondering whether I want to make that asparagus frittata for dinner or just serve the asparagus as a steamed veg.

Hmmmm.....

[Emdg]

I grow asparagus in CA and never have grit. It must have to do with rain and splash. The only thing I can recommend is try to buy spears that have tightly closed tips.

[JA]

No grit in Massachusettes (at least not in the asparagus)
However, I've had enough gritty spinach to sympathize!

[Don]

Thanks Vanessa. I have to make some trips to David's Health Store. I love asparagus and I would hate to give it up due to grit. It doesn't happen all the time, but when it does, it's no fun. Thanks for the info!

[sundropdlc]

No answer to the grit question..sorry Don!
But, you guys made me so hungry for asparagus I bought some at the store and had it tonight (no grit noted.)! WAS GOOD! http://www.cookinglight.com/bbs/smile.gif

[junietoo]

Don: Had some Maryland-purchased asparagus last night (even, after your post, used it in a frittata) and it was fine. I did float it in some cold water for awhile, but didn't do anything extraordinary.

[AGC]

Hey! We have gritty asparagus here in North Carolina! I just bought some last Thurs. night at the Fresh Market. I think we're used to it. I thought to myself that I need to spend more time washing it but I'm always in such a hurry. I think maybe submerging it in a bowl of water and the swishing suggested above might help. Otherwise, how else...Amy the asparagus lover in Raleigh

[Danielle]

I've never encountered grit in Madison, Wisconsin. I can't wait for asparagus season. This is off the grit subject, but how does one select good asparagus? I've heard the tips should not be too purple, but other than that I don't know of any tricks.

[RunnerKim]

I was just reading an article in Saveur magazine about asparagus and it had this to say about grit...

"Commercially grown asparagus, which is washed before shipping, needs only a quick rinse in cold water prior to cooking. But spears that come from small farms or your garden require extra care. Soak in cold water for about 15 minutes, gently agitating every so often to loosen any sandy soil trapped in tips or "fins"; then lift asparagus from the water, leaving grit behind." (Saveur, #50, p. 91)

Kim

[Don]

Well, I got some more asparagus over the weekend, and I am very happy to report that it was GRIT-FREE! I must have gotten a bad batch a couple of weeks ago. Thanks Kim for finding the reference about grit. I was beginning to think that I had lost my mind. (If it's still there!)