On Sun 29 Mar 2009 04:41:52p, maxine in ri told us...

> 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
>

I usually select medium-thick to thick spears, but regardless of the
diameter of the spear, the head should be tight.

I don't cut asparagus, but rather, hold the top end almost halfway down the
stalk, and with the other hand grasp the bottom and bend until it snaps.
It will usually leave a ragged break which can be trimmed if you wish.

I've found this method the most reliable for determining where tender and
tough meet.

--
Wayne Boatwright

"One man's meat is another man's poison"
- Oswald Dykes, English writer, 1709.