When I was 18, I was in Belgium during asparagus season. White asparagus, and it was usually the main dish. We peeled. Mounds and mounds of peels. For a lot of years here in the U.S., I've had plenty of luck with the snapping technique. But I recognize what Amanda and Merrill have said, that there's not any proof that the stalk snaps at the right place.
We're coming to the end of a great asparagus year. I've eaten it asparagus every day for weeks and weeks--steamed roasted, in butter, in salads, in almost every absurdly addictive form I can think of. I snap. Is that wrong?