2

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?

4
  • Was the glaze thick and just didn't stick, or was it thin and dripping off?
    – Cascabel
    Apr 23, 2016 at 20:13
  • @Jefromi the glaze was plenty thick; it just didn't stick. Apr 25, 2016 at 13:55
  • I'm a poet and I know it! Apr 25, 2016 at 22:40
  • asparagus is smooth, so it will remove, the glaze applied, before your eyes, Jun 16, 2018 at 17:22

1 Answer 1

1

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?

1
  • Great idea! I'm sure this would help. Apr 25, 2016 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.