Got some asparagus for $1 at the reduced rack couple days ago. Trimmed
off the bottom inch, put em in a container with water and they stood
up straight by the next day.

Though I had lopped off enough of the bottoms, so rinsed them, tossed
them with a little olive oil, salt, pepper, and lemon juice, and
roasted them for 20 minutes, til they started to look a little brown.

Hadn't cut off enough of the bottom. They were half tough and
stringy.

How do you pick good asparagus (I'm not going to waste my money again
on the iffy stuff)? How much of the bottom do you break off? How do
you know _where_ to break it off?

Some bargains just aren't bargains.

maxine in ri