On Mar 29, 9:41*pm, maxine in ri > wrote:
> 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 use the bend and snap method too. It might waste a little, but the
remaining portion is always tender and tasty.

I made a lovely asparagus and mushroom fritatta for lunch today.
Sauteed some fresh asparagus and sliced mushrooms. Added a little
crumbled bacon and some diced sharp cheddar and mozza. Poured in the
egg/cream/pepper mixture and then set it in the oven to bake. Served
with hot buttered whole grain toast and fruit and yogurt and it made
for a wonderful lunch/brunch mea for hubby and i.