Wayne Boatwright wrote:
>
>
> 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.

I use a similar method, but I usually hold the stalk about 3/4 of the
way down. If it doesn't snap easily I try it a little further up the
stalk. If you hold it too high it is likely to snap too far up and you
waste a lot. I am not a soup maker so it doesn't make much sense for me
to save the woody ends.