I've tried making this recipe a few times, and the glaze never really sticks to the asparagus. I feel like there should be a better technique for getting glaze to adhere. Is there a better technique for glazing asparagus or other smooth vegetables in general?

Would a dip in cornstarch or other binding agent help?

  • Was the glaze thick and just didn't stick, or was it thin and dripping off? – Cascabel Apr 23 '16 at 20:13
  • @Jefromi the glaze was plenty thick; it just didn't stick. – Jeff Axelrod Apr 25 '16 at 13:55
  • I'm a poet and I know it! – Jeff Axelrod Apr 25 '16 at 22:40
  • asparagus is smooth, so it will remove, the glaze applied, before your eyes, – MarsJarsGuitars-n-Chars Jun 16 '18 at 17:22

Try peeling the asparagus. This would work better with thicker asparagus.

Since the outer skin of asparagus is so smooth, I can see how glaze would just slip off. Peeled asparagus will have a slightly stickier surface for the glaze to hold on to. An added bonus is that some of the glaze should penetrate if the asparagus is peeled.

Be aware that peeled asparagus will cook faster than unpeeled. See also: Should asparagus be peeled before cooking?

| improve this answer | |
  • Great idea! I'm sure this would help. – Jeff Axelrod Apr 25 '16 at 13:56

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service, privacy policy and cookie policy

Not the answer you're looking for? Browse other questions tagged or ask your own question.