Trimming asparagus is really simple, just listen to what the asparagus tells you. Did you know that asparagus can tell you where they want to be trimmed? Well, they can!
First, I have a confession to make before we start trimming asparagus. I once tried asparagus from a can (sigh).
If you love canned asparagus, by all means, be my guest. In my opinion, canned asparagus was probably one of the worst foods I have ever put into my mouth! Fortunately, I like to try new things. I tried asparagus again cooked fresh and from that day on, asparagus has become part of my go-to side dishes.
There seems to be a lot of question about trimming asparagus and prepping them for cooking. The ends of the stalks can be very tough and woody. They should be removed, but how? The asparagus cans tell you! Here’s how:
Simply take the end of the asparagus between your thumb and forefinger and bend until it breaks.
The asparagus automatically breaks where the woody part ends and the fresh, juicy asparagus begins. So you don’t need to worry about breaking off too much or too little. All the asparagus in the bunch will not break in the same place, so that is why laying them on a cutting board and cutting the ends off with a knife is not a good way to take off the ends.
My favorite way to cook fresh spring asparagus is to sauté equally sized spears in butter and extra virgin olive oil, salt, and pepper until they are bright green and should be tender-crisp in just under minutes.
Don’t like sautéing? Try laying them out on a sheet pan. Drizzle and toss with olive oil, and season with salt and pepper, then top with freshly grated Parmigiano-Reggiano. YUM!
If you have never tried asparagus you should definitely give this method and recipes a try.
[I would like to give a shout out to my husband for being a great hand model]