Asparagus peeler Westmark Asparago, stainless steel blade, width 51 mm, length 175 mm

Westmark Asparago asparagus peeler is a handheld kitchen tool designed for precise peeling of asparagus, zucchini and similar slender vegetables. The peeler features a 51 mm stainless steel blade and a total length of 175 mm, with a compact 15 mm peeling depth and an ergonomic, tong-like shape that helps protect delicate spears during processing. Both the peeler body and the blade are made from high-quality stainless steel as part of Westmark's Monopol Edition, providing corrosion resistance and easy cleaning.

Advantages

The sharpened stainless steel blade easily trims and removes outer layers while the movable blade head adapts to the contour of each vegetable for even results. The tong-like design holds asparagus spears gently, reducing the risk of breakage when peeling. Its compact dimensions and ergonomic shape make it suitable for home kitchens as well as small professional environments. Stainless steel construction ensures durability and simple maintenance.

Suitable for

• Peeling asparagus spears
• Preparing zucchini and other slender vegetables
• Small-scale professional kitchens and home meal prep
• Vegetable trimming and finishing before cooking or steaming

Key specifications

• Blade material: stainless steel
• Blade width: 51 mm
• Total length: 175 mm
• Peeling depth: 15 mm (compact design)
• Design: movable blade head with tong-like grip
• Finish: corrosion-resistant stainless steel

How to use

Hold the asparagus peeler by the ergonomic handle and position the blade at the thick end of the asparagus spear. Apply gentle pressure and glide the blade downward along the spear to remove the outer layer; the movable blade head will follow the vegetable contour to produce an even peel. For thicker stalks such as zucchini, make longer strokes along the length. After use, rinse the peeler under warm water and dry to prevent water spots; stainless steel construction allows for straightforward cleaning.

Recommendations

Use slow, controlled strokes for very thin or fragile asparagus to avoid snapping the spears. For tougher skins, make repeated gentle passes rather than excessive force. Store the peeler dry and separate from sharp utensils to keep the blade edge intact.