Koshari (rice & lentils)

I would never have thought to combine rice and lentils but apparently it's quite common in the Middle East. The pairing of the two along with fresh herbs made this dish quite delicious!  Lentils are a very good source of cholesterol-lowering fiber, are low in fat and high in protein.  The French green lentil (also known as Puy lentils due to origins in the Puy region of France ) remain firm even after cooking.

Serves 4 to 6
recipe adapted from Australia Vogue Entertaining & Travel
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200g (1 cup) French-style green lentils
200g (1 cup) basmati rice
60ml (1/4 cup) olive oil
2 large onions, halved, thinly sliced
1/4 cup each coarsely chopped dill, flat-leaf parsley and spearmint
200g feta, sliced

Cook lentils in a saucepan of boiling water for 10 minutes or until par-cooked. Drain. Add rice to the pan with 375ml (1 1/2 cups) water and bring to a simmer, then cover with a tight-fitting lid and cook over low heat for 15 minutes or until the water is absorbed. Remove pan from the heat and stand, covered, for 10 minutes.

Meanwhile, heat olive oil in a frying pan over medium heat and fry onions for 15 minutes or until golden. Using a fork, gently fluff the rice and lentils, then stir in three-quarters of the onion, herbs and feta. Tip the mixture into a bowl and serve topped with remaining herbs, slices of feta and fried onions.

The Culinary Chase's Note: Herbs are such a welcomed addition to any dish and in this one the herbs help tame the peppery taste of the French green lentil.  Before cooking, always rinse lentils and pick out stones and other debris.

Sanbusak (meat-filled pastries)

These Egyptian  meat-filled triangles are perfect for entertaining as they don't have to be served piping hot which allows you to spend more time with family and friends.  I'm a sucker for gorgeous, glossy-looking food magazines and I don't think I've ever seen an issue of Australian Vogue Entertaining and Travel that I didn't like.  I was also pleasantly surprised that I could find it here via Atlantic News. They have an impressive selection of magazines and if you don't see one you like, ask, and they'll see if they can bring it in for you. Filo pastry has always been a favorite of mine whether using it in sweet or savory dishes.  Filo pastries can be made into a multitude of shapes and sizes. For other filo recipes, click here.

Makes 16
recipe adapted from Australia Vogue Entertaining & Travel magazine
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80ml (1/3 cup) olive oil
2 small onions, finely chopped
1 teaspoon ground cinnamon
1/2 teaspoon each of ground ginger and ground allspice
500g minced lamb
2 tablespoons tomato paste
50g (1/3 cup) pine nuts, roasted
1/4 cup chopped coriander (cilantro)
2 tablespoons pomegranate molasses or juice of 1/2 lemon
375g packet fresh filo pastry
100g butter, melted

Heat the olive oil in a frying pan over medium heat, add onions and cook for 10 minutes or until soft. Add the cinnamon, ginger and allspice, and cook, stirring for
2 minutes or until fragrant. Add the meat and cook, breaking it up with a spoon, until browned. Stir in tomato paste, pine nuts, coriander and pomegranate molasses. Season with seat salt and freshly ground black pepper. Set aside to cool.

Preheat oven to 180c (350f). Keeping the rest of the filo covered with a damp tea towel, layer 2 sheets at a time, brushing in between and on top with melted butter. Cut lengthwise into 3 strips and stack them on top of one another. Place 1 tablespoon filling in a triangular shape near the end of the strip, then fold one corner of the pastry over the filling so that it forms a triangle. Continue folding the triangle over itself along the length of the pastry strip, wrapping the pastry around the filling. Place the triangles on a oven tray and brush all over with butter. Repeat with the remaining filo, butter and filling. Bake for 20 minutes or until golden. Serve warm or at room temperature.

The Culinary Chase's Note: I love the crispy, flaky texture of baked filo and savored the lamb and spice combination.  Truly a taste sensation to invigorate all of your senses.

Ali Nazik (Eggplant Purée with Lamb & Yogurt)

I love how this Baba Ghanoush is decorated with fried lamb and topped with yogurt. Grilling the eggplant until it is charred leaves the flesh of the vegetable with a smoky flavor. Eggplant features a host of vitamins and minerals.  Cumin is one of those spices that packs a punch with its nutty peppery flavor and is a very good source of iron.  Sumac is made from the fruit of the shrub Rhus coriaria. This shrubby tree grows wild in the Middle East and parts of Italy. The brick-red berries are dried and sold as coarsely ground or whole berries. Sumac is aromatic, sour and has a unique fruity flavor and is much gentler than lemon juice.  As a souring agent, it has the advantage of sharpening a dish without making it soggy.

Serves 6 to 8 as a side
recipe adapted from Cuisine magazine
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2 small-medium eggplants
juice of 1 lemon
1 clove of garlic, crushed
2 tablespoons tahini
2 tablespoons olive oil
salt and freshly ground black pepper
1 teaspoon cumin seeds, lightly crushed
300g lamb mince
250g European-style yogurt
olive oil for drizzling
1/4 chopped flat-leafed parsley
1/2 teaspoon sumac

Place the eggplants directly over the flame of a gas burner or barbecue, or under a preheated frill, turning regularly, until completely blackened and soft. Place in a bowl, cover with lid or plastic wrap and leave to sweat for 10 minutes.

Peel off and discard as much of the blackened skin as you can. Cut the stalks off the eggplant, chop the flesh and place in a food processor with the lemon juice, garlic, tahini and 1 tablespoon of the olive oil. Process until smooth. Season with salt and pepper to taste, and spread over a serving dish.

Heat the remaining oil in a frying pan and fry the cumin for 1 minute then add the lamb and fry until browned. Season with salt and spoon on top of the eggplant purée. Top with spoonfuls of yogurt, drizzle with olive oil the scatter parsley and sumac over. Serve with warmed flatbreads.

The Culinary Chase's Note: I have made baba ghanoush many times but never with a meat topping. Needless to say when I presented this to my family, it was greeted with hungry mouths! Enjoy!

Fried Zucchini Salad with Feta

I enjoy food that uses herbs and spices to create simple, fabulous meals and this Greek dish is the epitome of Greek cuisine. The Greeks were one of the first people to cook food in olive oil and to season it with fresh herbs. The Byzantine traders brought salt roe and caviar (taramasalata was born) from the Black Sea along with salt cured cheeses such as feta. Snacking on many small dishes, mezze or meze, served with drink also developed during this era.  Spicy baked Greek feta and taramasalata are a couple of the many Greek snacking dishes my family loves to eat.


Serves 4 to 6 as a side dish
recipe adapted from Cuisine magazine
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600g zucchini, ends trimmed and sliced lengthwise into 5mm-thick slices
flour for dusting
seas salt and freshly ground black pepper
olive oil for frying
1 clove garlic, crushed with a little salt to make a paste
1 tablespoon chopped dill (can use mint as a substitute)
1 tablespoon Chardonnay vinegar or white wine vinegar
50g goat's feta, crumbled

Dry the zucchini slices in a clean tea towel then dust with flour seasoned with salt and pepper. Heat a little olive oil in a frying pan and fry the zucchini on each side until light brown. Do this in batches and place on a serving dish.

Combine the garlic, dill and vinegar then drizzle over the zucchini and leave for at least 30 minutes to allow the flavors to develop. When ready to serve, scatter the feta over and season with extra salt and pepper if desired.

The Culinary Chase's Note: The flavors from the garlic and vinegar were amazing with the mint and zucchini.  Next time I'll use dill as this is another mezze to add to my international kitchen!

Mini Thai Burgers (sliders)

'Sliding into Summer' was the phrase that caught my attention when I saw this recipe. Ok, so what are sliders?  No, I'm not referring to the Sliders science fiction television series (1995-2000). Sliders are mini hamburgers (also known as bar burgers), about 2 to 3 inches in width and because of their size, are usually served by the half dozen (perfect for sharing!). What's really nice, is that the flavor comes from the meat which means little need for additional toppings.  I noticed in one of our grocery stores, that they have 'slider' buns! For more tasty ideas on these cute little gems, check out Woman's Day 10 Mighty Mini-Burgers.

Serves 8
recipe adapted from Occasions magazine
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3 lb. ground pork
4 green onions, finely sliced
1/2 cup cilantro (coriander), chopped
1" piece ginger, peeled and finely chopped
zest of 2 limes
1/4 cup soy sauce
1 tablespoon fish sauce (optional)
2 tablespoons sesame oil

Cilantro-Lime Aioli:
1/4 cup cilantro (coriander)
1 clove garlic, minced
2 tablespoons olive oil
2 teaspoons lime juice
1/2 cup mayonnaise

Preheat grill to medium-high (450-550f). In a large bowl, combine all the ingredients (except aioli ingredients). Form into 24 two-ounce patties as uniform in size as possible. Grill over medium-high heat for 3 to 4 minutes per side until cooked through.

For the aioli, mix all ingredients in a food processor and blend until smooth.  Place a slider on top of the mini burger buns and garnish with cilantro-lime aioli. Serve 3 mini burgers per guest.

The Culinary Chase's Note: So simple and yet bursting with flavor!  I didn't find the slider buns until after I made this and used dinner rolls as a substitute. Because these are small, little ones can enjoy without making too much mess.

Summer Melon Soup

I enjoy this type of soup. An easy dish to prepare and so refreshing on a hot summer day. Cantaloupe derives its name from the Italian  village of Cantalup, where it was first cultivated around 1700 A.D. Cantaloupe, also known as rockmelon, is an excellent source of vitamin A and C. Watermelon is related to the cantaloupe, squash and pumpkin, other plants that also grow on vines on the ground. It is an excellent source of vitamin C and a very good source of vitamin A.

Serves 4
recipe adapted from Dr. Weil
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4 cups ripe cantaloupe, cut in 1-inch pieces (about 1 large melon, rind and seeds removed)
4 cups watermelon, cut in 1-inch pieces (rind and seeds removed)
Juice of 1 fresh lemon
1 to 2 teaspoons honey, liquefied (20 seconds in microwave)
1/4 teaspoon salt
2 fresh jalapeño peppers, seeded and finely minced
1/2 cup fresh blueberries

Purée the cantaloupe and watermelon together in a food processor or blender. Add the lemon juice, honey, salt and jalapeños to taste. Chill for up to 4 hours. Garnish with fresh blueberries and serve.

The Culinary Chase's Note: I used Tabasco hot sauce (a few drops) as the jalapeños in the store were looking a bit old.  A perfect way to start an evening meal.  Enjoy!

Parmesan Chicken with Asparagus and Avocado

This is a great recipe for picnics, pot luck dinners or for when you're expecting a crowd for dinner. The chicken can be served hot, room temperature or cold. A meal with little fuss, huge on flavor, presented like a pro, now that's what I call relaxed entertaining!

Serves 6
recipe adapted from Coast cookbook
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9 tomatoes, cut in half
olive oil for drizzling
sea salt and freshly ground black pepper
3 stalks of rosemary, leaves picked, roughly chopped
4 stalks of thyme, leaves picked, roughly chopped
2 cups fresh breadcrumbs
1/2 cup chopped parsley
1/2 cup grated Parmesan cheese
12 chicken pieces (thighs and breast)
125g melted butter

Salad
3 tablespoons chardonnay vinegar
2/3 cup extra virgin olive oil
sea salt and freshly ground black pepper
assorted lettuce leaves
24 asparagus spears, blanched
3 avocados, halved and sliced

Preheat oven to 120c (250f). Place tomato halves, cut side up, on a baking tray, drizzle with olive oil and sprinkle with salt and pepper, rosemary and thyme. Bake for 1 hour or until tomatoes have shrunk by half. Remove and set aside then increase oven temperature to 180c (350f).

In a bowl, mix together breadcrumbs, parsley and Parmesan and season with salt and pepper. Dip chicken pieces in melted butter then roll in the crumb mixture. Place chicken in a baking dish and bake for 40-45 minutes. For the salad, make a dressing by combining the vinegar with olive oil and season with salt and pepper. Toss salad leaves in the dressing.

To serve, place some salad leaves on each of six plates and arrange two roasted tomato halves, four asparagus spears and sliced avocado on the leaves. Top with more salad leaves, another tomato half and more avocado. Rest two chicken pieces on top of the salad.

The Culinary Chase's Note: I used chicken fillets and baked the fillets for 25 minutes. If fillets are large, adjust cooking time. Simple and delicious!

Indian Hot Wings with Mint Dipping Sauce

Fifa World Cup 2010 is under full swing and this dish is perfect for watching the matches. My husband is a HUGE football fan (played semi-pro) and he will be glued to the television Saturday afternoon when England plays the US. For more World Cup recipes, check out BBC Good Food.

Makes about 25 pieces
recipe adapted from Canadian Living The Barbecue Collection
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Marinade:
60ml (1/4 cup) minced fresh coriander
2 tablespoons curry paste
2 tablespoons fresh lemon juice
1 tablespoon vegetable oil
1 1/2 teaspoons ground ginger
3/4 teaspoon turmeric
3/4 teaspoon ground coriander
1/4 teaspoon salt
1kg (2 lbs.) chicken wing drumettes and winglets

Mint Dipping Sauce:
75ml (1/3 cup) Balkan-style plain yogurt
60ml (1/4 cup) minced fresh mint
2 teaspoons fresh lemon juice
1 tablespoon minced seeded jalapeño pepper
1/4 teaspoon ground cumin
1/4 teaspoon black pepper
pinch granulated sugar
pinch salt

In a large bowl combine the marinade and add wings, tossing to coat. Marinate in the fridge for at least 2 hours or up to 1 day.

For the mint dipping sauce, mix ingredients in a bowl and refrigerate until ready to use.

Grill wings, covered, on a greased grill or in a greased grill basket over medium heat, turning occasionally, until crisp and no longer pink at joints, 15 to 25 minutes.   Serve with mint dipping sauce.

The Culinary Chase's Note: I'm not a huge fan of chicken wings....too much work for the amount of meat. Drumsticks work just as well.

Pilaf of Beetroot, Feta & Turmeric

Pilaf, according to the Oxford Companion to Food, is a Middle Eastern method of cooking rice so that every grain remains separate.  Beetroot, also known as beets, are an excellent source of folate and manganese.  They also offer protection against heart disease.  Turmeric is what colors the rice yellow and has long been used as a powerful anti-inflammatory in both the Chinese and Indian traditional medicine. Turmeric has been used for over 2500 years in India, where it was used as a dye and a condiment. I used to conduct spice walks when I lived in Singapore and turmeric was something Indian women smeared on their new born babies because of its antibacterial properties.  If you like this pilaf, then you might also like:  Chicken with Coriander Pilaf, Chicken and Bulgar Pilaf (scroll down to view recipe).

Serves 6
recipe adapted from Cuisine magazine
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2 tablespoons olive oil
2 tablespoons butter
1 large onion, finely chopped
3/4 cup brown basmati rice, soaked for 1 hour then drained well
200g beetroot, peeled and finely chopped
775ml hot vegetable or chicken stock
1/2 teaspoon ground turmeric
1 cinnamon stick
3/4 cup white basmati rice
small bunch cilantro (coriander), chopped
200g feta, crumbled

Heat 1 tablespoon each of the oil and the butter in a medium heavy-based frying pan over medium heat. Add half the onion and fry for 5 minutes. Stir in the brown basmati rice and fry for 3 minutes then add the beetroot and 400ml of the stock. Bring to a boil, reduce to the lowest simmer, cover, and cook 25 minutes without lifting the cover. Remove from the heat and leave to rest, covered, for 5 minutes then uncover to cool for 15 minutes.

While the beetroot pilaf is cooking, start the turmeric pilaf, which takes less cooking time. Heat remaining oil and butter in a medium heavy-based frying pan and add the remaining onion, turmeric, and cinnamon. Fry for 5 minutes then stir in the white basmati rice and cook for 3 minutes, stirring. Add the remaining 375ml hot stock, bring to a boil, reduce heat to the lowest simmer, cover, and cook for 15 minutes without lifting the cover. Remove from heat and leave to rest, covered, for 5 minutes.

In a large serving dish, carefully fold together the pilaf's along with the cilantro and feta. 


The Culinary Chase's Note: Beautiful! I love the purple-crimson and golden colors in this dish.  The beetroot adds a bit of sweetness to the rice.  You can use white basmati instead of brown basmati so use the same cooking time and stock quantities you would for the turmeric pilaf.  Serve warm, not hot as the colors will blend together if you combine them while hot.

Mango Fool

Want to add a touch of sunshine to your meal? This dessert is so easy to make and its irresistible taste will have you and your family begging for more! One of the simplest of desserts, a fool is puréed fruit folded into cream. Mangoes, known as the 'king of fruit', have been cultivated in India since 2000BC. If you like this recipe, then you may also like Mojito Fruit Salad, Lamb with Mango Couscous Salad, Mango & Coconut Trifle with Lime Syrup, Mango & Brie Quesadilla, Kaffir Lime Chicken with Herb & Mango Salad.

Serves 2

recipe from BBC Food, Ready Steady Cook
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1 mango, cut up
2 tablespoons caster sugar (superfine sugar)
zest and juice of 1 lime (keep separate)
300ml (10½fl oz,) whipping cream
fresh mint, to garnish

Purée the mango in a blender with the caster sugar and lime juice. Whip the cream with the lime zest. Take a tall glass and start by layering with the mango purée and lime cream. Repeat this process and finish with the mango purée on top. Garnish with mint to serve.

The Culinary Chase's Note: Some mangoes ripen sooner than others so you may want to test the purée first before assembling it with the whipped cream. As an alternative, substitute the sugar for 1 tablespoon of orange juice. I found it easier to fold in the lime zest after the cream has been whipped as the zest tends to stick to the beaters. Some recipes ask to gently fold in the puréed fruit but I like the idea of layering it.  You decide.

Steak & Panzanella with Blue Cheese Vinaigrette

Panzanella, a popular bread salad in Tuscany, gets a bit of a make up with the blue cheese dressing. It's a perfect salad to make on a hot summer day. The smoky notes from the grilled bread lead perfectly with the arugula, tomatoes, and olives. Rocket is very low in calories and is high in vitamins A and C. A 1/2 cup serving is two calories.  Capers, the flower buds of a small bush, have been used for centuries in Mediterranean cuisine. They provide a salty tang and decorative flair to a variety of meats, salads, pastas and other foods.  They are a good source of natural antioxidants that show promise for fighting cancer and heart disease when added to meals.  If you like this, then you might also like Tuna and Egg Panzanella.

Serves 4
recipe from Cuisine Grilling
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1/2 Italian baguette, cut into 1/2 inch thick slices, brushed on both sides with olive oil
4 New York strip steaks (8 oz. each)

For the Vinaigrette
3 tablespoons olive oil
3 tablespoons blue cheese
2 tablespoons white wine vinegar

For the Salad
4 cups arugula (rocket)
1 cup halved grape tomatoes
1 cup seeded and sliced cucumber
1/4 cup thinly sliced red onion
1/4 cup pitted and quartered kalamata olives
1 tablespoon capers
crumbled blue cheese

Preheat grill to medium-high. Season bread slices with salt and pepper, and grill, uncovered, 1-2 minutes per side. Remove from grill and rub both sides of bread with cut garlic cloves.

Puree vinaigrette ingredients in a mini food processor.

Season steaks with salt and pepper and grill, covered, on medium-high heat to desired doneness about 2-3 minutes per side for medium-rare. Let rest 5 minutes before slicing into strips.

Toss arugula, tomatoes, cucumber, onion, olives, capers, croutons, and vinaigrette in a large bowl. Serve salad over sliced steak, garnished with crumbled blue cheese.

The Culinary Chase's Note: Depending on how sharp you like this vinaigrette, I would change the white wine vinegar to 1 tablespoon and do a taste test as I found 2 tablespoons too strong. I ended up adding a bit more olive oil and more blue cheese plus a bit of sea salt to try and balance out the flavor. This is such an easy meal to prepare and is packed full of goodness!

Shrimp with Cilantro Pesto on Cheddar Polenta

This marinated grilled shrimp recipe is so easy to prepare you will wonder why you don't barbecue shrimp more often. Shrimp is a nutritious alternative to meat proteins as it is low in calories and saturated fat.  It is an excellent source of selenium and unusually low-fat, low-calorie protein. Many people are confused about the fat and cholesterol content of shrimp. However, based on research involving shrimp and blood cholesterol levels, avoidance of shrimp for this reason does not seem justified. Click here to read more.

Serves 4
recipe adapted from Cuisine Grilling magazine
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For the Shrimp:
1/4 cup olive oil
1/4 cup minced garlic
1 tablespoon red pepper flakes
1/2 teaspoon paprika
minced zest of 1 lime
16 jumbo shrimp, peeled and deveined, tails left on

For the Pesto:
2 cups packed fresh cilantro (coriander)
1/2 cup olive oil
2 tablespoons heavy cream
2 tablespoons fresh lime juice
salt to taste

For the Cheddar Polenta:
3 cups water
1/2 cup whole milk
1 cup yellow cornmeal
1 1/2 cups shredded sharp Cheddar
salt to taste

Preheat grill to medium-high. Combine 1/4 cup oil, garlic, pepper flakes, paprika, lime zest and salt for the shrimp in a bowl. Add shrimp and toss to coat, marinate for about 5 minutes. Arrange shrimp on the grill. Grill, covered for 1 1/2 minutes per side, brushing shrimp with marinade as they cook.

Process cilantro, oil, cream, and lime juice for the pest in a food processor until smooth, season with salt and set aside.

For the polenta, bring water and milk to a boil in a large saucepan over medium heat. Gradually whisk in cornmeal. Cook cornmeal according to package directions or until thick, stirring often. Add cheddar, stirring until melted. Season polenta with salt.

To plate, arrange polenta on plate and top with grilled shrimp. Spoon over pesto sauce and serve immediately.

The Culinary Chase's Note: This is a definite repeater!!  Just a bit a heat from the shrimp and the zesty cilantro pesto helps to unite all the flavors in this dish. Be sure to use an aged cheddar in the polenta for optimum taste. Add a tablespoon of butter to polenta when adding the cheese. If you want the pesto sauce a bit thicker, use 1/4 cup olive oil first and then add more oil to desired consistency.  Since there aren't any pine nuts in the pesto recipe, the heavy cream acts as an emulsifier. The recipe calls to thread the shrimp on skewers but I found it just as easy to place on the grill by themselves. If the weather isn't co-operating, you can also use your broiler. Enjoy!

Pasta with Asparagus-Lemon Sauce

Asparagus is now in season here and what a difference local food makes to a dish! Asparagus comes in different grades (large, standard, small) and colors (green, white and purple). Green asparagus, the most common, ranges from pencil-thin to very thick. White asparagus, due to sunlight-deprived stalks, are a little milder and more delicate in taste. Asparagus needs to be cooked quickly to a tender-crisp texture. Steaming should be reserved for only the youngest, most tender asparagus and should be served warm or at room temperature as refrigeration dulls the flavor.  It is a member of the lily family and the spears we buy are actually the shoots from an underground crown. It takes up to 3 years for crowns to develop enough to begin producing shoots, but once they do, they can produce for up to 20 years. An excellent source of vitamin K, A, and C and this humble perennial is also a natural diuretic. Asparagus has been used to treat problems involving swelling, such as arthritis and rheumatism, and may also be useful for PMS-related water retention.

Serves 4
recipe adapted from Epicurious
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1 lb fresh asparagus, tough ends trimmed
1 teaspoon finely grated fresh lemon zest
1/4 cup extra-virgin olive oil
1 lb penne or pasta of choice
1/2 cup grated Parmigiano-Reggiano

Cut asparagus into 1-inch pieces, reserving tips separately. Cook asparagus stems in a large pot of boiling water with 2 tablespoons salt until very tender (about 6 to 8 minutes). Transfer with a slotted spoon to a colander, reserving cooking water in pot, and rinse under cold water. Drain asparagus well and transfer to a food processor or blender.

Cook asparagus tips in same boiling water until just tender, 3 to 5 minutes. Transfer with slotted spoon to colander, reserving boiling water in pot, and rinse under cold water. Drain tips well.

Purée asparagus stems with zest, oil, and 1/2 cup asparagus cooking water. Transfer sauce to a saucepan.

Cook pasta in boiling asparagus cooking water until it still offers considerable resistance to the tooth. Reserve 2 cups cooking water and drain pasta.

Add pasta, asparagus tips, and 1/2 cup reserved water to asparagus sauce and cook over high heat, stirring, 3 to 5 minutes, or until pasta is almost al dente and sauce coats pasta. Add more cooking water, 1/4 cup at a time, until sauce coats pasta but is a little loose. Stir in Parmigiano-Reggiano and salt and pepper to taste and cook, stirring, until cheese is melted (the cheese will thicken it slightly). Top with grated lemon zest and shredded Parmesan.  Serve immediately.

The Culinary Chase's Note: This sauce was very light and delicious although my daughter thought there should have been a little heat added (perhaps some hot sauce?). I added extra Parmesan to the asparagus sauce along with a teaspoon of fresh lemon juice. When purchasing asparagus, select straight, firm, uniformly sized spears with closed tips. Thicker spears may have tougher, woodier ends so break these off. Some chefs like to peel the lower stalks to avoid any woody strings, while others insist this is not necessary with properly selected, thin, fresh asparagus.