In article >,
Sqwertz > wrote:

> 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.
>
> Grab the asparagus at the large end and at the center. Bend in
> half. It will naturally break where it turns from tough to edible.
> Or you can cut off the bottom half inch and peel the bottom portion
> with a veggie peeler.
>
> -sw

Agreed.
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Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.