In article 0>,
Wayne Boatwright > wrote:

> On Sun 29 Mar 2009 04:41:52p, maxine in ri told us...
>
> > 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 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 thought that was the standard? Mom taught that method to me when I
was about 4.
--
Peace! Om

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