How to trim asparagus?

Question

Do you have any tips to trim asparagus?
I cant decide how long should I cut.
Some of them are soft enough to eat until the very end, but some of them ( the big ones), are hard to chew even if I cut 1 inch. I dont want to waste.
(You dont have to say choose the small only, I already choose the bunch that has the most of smaller diameter, but still not all of them are small. )
Thanks before

Answer 1

You don't cut the asparagus, you let them break naturally. Hold each end of the spear with one hand and gently bend it. It will break at the thicker end right where it is no longer tough. Eat the longer part -steaming or grilling is best. Usually the tough ends are then thrown away but I use them to make asparagus soup.

Answer 2

By holding a stalk of asparagus in your hands and bending it, the natural place where it breaks into two pieces is how you will know. Approach each piece individually, many will break in a similar place, but sometimes a few are different.
If you want to steam the asparagus, you can take the pieces you are going to cook and cut them in half. Then take the thicker bottoms and place them in the pot first, steam them for a couple minutes, then add the thinner top pieces, letting them rest on top of the thicker bottom pieces. This way, you don't have to spend money or take up space with a special asparagus cooker.
Asparagus can also be used in a stir fry with various Chinese flavors - soy, garlic, ginger. It may be better to use this cooking technique when you have thin asparagus.
Asparagus is wonderful when roasted in the oven. Place asparagus in a flat pan. Either spray oil on them or add about a tablespoon of oil, rolling them gently to coat. Bake at 400 degrees for about 20-30 minutes. They will not look that great, but they will have a great taste!

Answer 3

If you use a blade and scrape the outer skin off of the asparagus, especially the last couple of inches, you can cook it all and it won't be stringy or tough. Asparagus also bakes well, put a film of olive oil on each spear @ 400 degrees for 10 to 15 minutes. Cut afterward to suit

They also stir fry well, cut diagonally. Good idea to blanch them first for just a little while before doing so. Cut before at no more than 2 inches

Answer 4

I learned this trick from a Rachel Ray cooking show and it works great.

When you open your bunch, select one of the larger ones. Then you take it and hold an end in each hand between your thumb and index finger. Then apply pressure and bend with your thumbs until it snaps (usually about 1-3 inches from the bottom depending on ripeness). Then what you do is use it as a guide to cut the rest. This helps to eliminate the hard stalk that is usually at the bottom. If you aren't cooking a lot, then I would do this to all of them. I do it all the time when I am just cooking 2 or less servings, it only takes a minute.

I usually do it with two or three before deciding where to cut if I am cooking a whole bunch. It works really well.

Good Luck to ya and Happy cooking!

Answer 5

Fortunately my sister-in-law taught me this.

You break the stem where it breaks. I mean, if you try to break it off and it doesn't break, go higher or lower on the stem and it will break where it should.

I know it feels like you are wasting food, but trust me, that stem is not tasty at all, and texture is yuck.

Also important not to overcook, and to eat as soon as possible after buying (or picking, should you be so lucky).

The site below may do a better job explaining than I did.

Happy eating.

Answer 6

Cut off the white. The white is bitter & hard.