After being separated into stalks, they must be thoroughly rinsed and then trimmed of all thorns and leaves (1).
The indigestible stringy fibers are then cut off with a vegetable peeler (2) and cut into 1 1⁄2" -2" pieces.
Before the chopped-up stalks are parboiled, which reduces bitterness, they are usually rubbed with lemon and set aside in acidulated water to prevent discoloration (3).
This article was first published in Saveur in Issue #15
