Asparagus -- do you snap?

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?

  • 1837 views
  • 9 Comments

9 Comments

Review our Code of Conduct
Don't send me emails about new comments
Peter
Peter May 31, 2011

Don't tell Amanda & Merrill, but I essentially snap. Ok, technically I don't even bother to snap. I just take a chef's knife and lop off the bottom inch or so -- more or less exactly what would be lost to a snap... but a lot faster because I can do the entire bundle of asparagus in 1 stroke while it's still in the rubber band. :-)

Review our Code of Conduct
Don't send me emails about new comments
boulangere
boulangere May 31, 2011

Don't tell anyone, but I snap with a knife also.

Review our Code of Conduct
Don't send me emails about new comments
Chef Krull
Chef Krull May 31, 2011

I like to take the rubber band off, even the tops, and cut off the bottom portion to about 5 inches. Use a Sharpie marker for a guide. This makes them look even and more aesthetically pleasing. This is pretty much a standard practice in restaurants. Most of the asparagus we get is not too fibrous unless it is unusually large, so it's not a big issue. However, I've been told that you always want to peel white asparagus.

Review our Code of Conduct
Don't send me emails about new comments
Anitalectric
Anitalectric May 31, 2011

I prefer to eat asparagus raw, especially when it's in season. Maybe the weird thing that people don't like about the bottom part of asparagus happens when you cook it, because I cut it almost down to the bottom and it is still delicious and tender.

Review our Code of Conduct
Don't send me emails about new comments
a Whole Foods Market Customer

with peter on this one... Snapping wastes too much of the good stuff, that I end up using the snap rejects perfectly well with other dishes.. just cut off a cm from the bottom and peel the tough parts & use it.

Review our Code of Conduct
Don't send me emails about new comments
boulangere
boulangere May 31, 2011

I toss the ends into stock.

Review our Code of Conduct
Don't send me emails about new comments
Sam1148
Sam1148 May 31, 2011

I don't snap. There still some bit bits that break off with the 'snap'. Just a 1inch or so cut to get rid of the woody stems for thick bits.

Just trim the stalks with a veggie peeler..to to remove hard peel and expose the tender goodness that would be snapped away.

Review our Code of Conduct
Don't send me emails about new comments
betteirene
betteirene May 31, 2011

I just did this tonight with my five-year-old grandson. He snapped, and I took all the trimmings, sliced off the dead ends and shaved the stalks with a peeler. The shavings curled up nicely in a bowl of ice water. We used them to garnish the salad and the pasta.

Review our Code of Conduct
Don't send me emails about new comments
Sadassa_Ulna
Sadassa_Ulna June 1, 2011

I do not snap. If the asparagus is thin I cut off very little, the thicker it is the more I tend to cut off the bottom.

Review our Code of Conduct
Don't send me emails about new comments
Showing 9 out of 9 Comments Back to top
Recommended by Food52