On Sun, 29 Mar 2009 19:45:25 -0500, 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

Exactly!

- Mark