Asparagus & Woody Ends ♥ Bend, Bend, Snap! Bend, Bend, Snap!
With step-by-step photos and A Veggie Venture's first video! How to "cut" asparagus to remove the woody ends, the woody stems. That's "cut" in quotes because the trick is to put the knife aside and instead, just snap the spears, one by one. Get into the rhythm. Bend, bend, snap! Bend, Bend, Snap! And as a special treat? A Veggie Venture's very first video! I'd love to know what you think!
Simple Technique for Trimming Asparagus.
Simple Technique for Trimming Asparagus.
Asparagus Is So Tender – Except the Woody Ends
Who else has noticed that an asparagus spear may be as tender as can be at the tip but is as tough and woody as can be at the other end?That's why recipes here on A Veggie Venture always-always suggest "snapping" off those woody ends before roasting, slow roasting, steaming, microwaving, whatever your favorite cooking method.
But where does the edible, tender part of the asparagus spear begin and the woody part end? It depends, spear by spear but there's a natural breaking point.
Here's how to find it. Just remember the rhythm!
Bend, Bend, Snap! Bend, Bend, Snap!
Video!
This is for all the visual learners among us, the ones for whom a few seconds or minutes of video makes all the difference as we attempt to grasp a new concept. So for the first time ever on A Veggie Venture, a video!Step-by-Step Photos
Here, I'll take you through the entire process for cleaning and trimming fresh asparagus, including the Bend, Bend, Snap technique to remove the woody ends but also including cleaning asparagus, trimming the ends, peeling and striping, and more.FIRST, WASH 'EM WELL
Wash the spears under running water, paying special attention to the tips where grit can easily collect. This is especially important with home-grown asparagus which haven't been specially processed for supermarket sales.
BEHOLD THE BEAUTY OF A SPEAR OF ASPARAGUS!
The woody end is on the lower left, the tender tip on the upper right. Can you "see" where the woodiness begins? I can't! That means we need to locate the exact spot.
BEND, BEND, SNAP!
The closer to the tip of the asparagus on the upper right, the more tender the flesh. At the other end at the lower left is the "woody" end. Some place in between is the "natural breaking point", the spot where the tender flesh magically separates from the woody end.
So where is that natural breaking point? Well, that varies from spear to spear. But don't worry, it's easy to find, spear by spear. Here's how.
Just gently bend the spear toward the end at the lower left, if it doesn't break there with ease, move your hands toward the tip a bit, bending and moving, bending and moving, until the spear breaks easily. After you do this a few times, you'll do it without even thinking. It's easy to remember.
That's because there's a rhythym!
Bend, Bend, Snap! Bend, Bend, Snap!
You've got it, right? So easy!
Oh! And don't miss the cook's treat! One end of that woody piece is usually a nice bite of fresh, raw vegetable while you're cooking dinner. Take a bite, it's great! Teehee, maybe the rhythm should be this?
Bend, Bend, Snap! [Crunch!] Bend, Bend, Snap! [Crunch!]
NEATEN UP THOSE ENDS!
Now if you're a neatnik like me or just want a clean presentation for something like Party Asparagus, line up the rough snapped ends all in a row ... ... and then quick, quick, they're all neat and tidy!
Speaking of neat and tidy, have you noticed that gorgeous green bowl? It's My Most-Used Kitchen Tool and just one of a pair of melamine compost bowls (affiliate link) that "live" in one side of the kitchen sink but get moved all around, depending on where I'm working, including the kitchen table or the back patio and of course, back to the compost pile.
TIPS vs SPEARS
Some times a recipe will suggest cutting off the tips – this is because the tips are the prettiest and most tender part of the asparagus. The recipe might not even have you cook the tips but instead use them for garnish. Or it might suggest cooking the tips, just for less time than the rest of the spear.
If so, line up the spears by the tips, and slice them off.
PEELING & STRIPING ASPARAGUS
Some times recipes call for peeling the asparagus. I rarely find this necessary. But it would be a good idea if the skins are fibrous and stringy, when they are, it's pretty obvious when you snap off the woody ends, a long string will tear off too. If so, sure, go ahead and use a vegetable peeler to peel the spear from the tip to the end.
Some times I like to "stripe" the spears, this can eliminate stringiness without taking off all the skin. But it also opens the asparagus spears up to soak in flavors, like here in Roasted Asparagus with Balsamic Vinegar.
READY, SET ...
BEND, BEND, SNAP!
So what do you think, are you ready to tackle a pile of asparagus? It's easy, right? Just remember the rhythm: Bend, Bend, Snap! Bend, Bend Snap!
BOOKMARK! PIN! SHARE!
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~ PIN This ~
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© Copyright Kitchen Parade
2014 & 2023
© Copyright Kitchen Parade
2014 & 2023
Being the frugal sort, I would love to hear recipes that would utilize the woody ends. I think I've read of a "cream of" soup that has you cook the ends until very soft and then pass them through a food mill to get the stringy bits out, leaving you with a puree. I'm not all that fond of cream soups, though- any other ideas out there? Thanks.
ReplyDeleteDitto re using the ends. I've invented something similar to Heather's suggestion but would love other palatable thoughts.
ReplyDeleteYou could use woody ends and other veggie discards for a stock.
ReplyDeleteHeather ~ Hello fellow frugal person! Y’know, for the longest while I recommended making my (www.kitchenparade.com/2005/04/easy-to-elegant-asparagus-soup.php) with the ends (you can skip the small measure of yogurt or creme fraiche, I have and do. But then once I had a really stringy batch and haven’t gone back. But I’d start here, if you like soup overall.
ReplyDeleteSue ~ I guess we’re all wondering. It must be the big volume and the price of asparagus, these days?
Williamsburg Beader ~ Love your stock idea, thanks for chiming in.
Other Readers ~ Ideas? What do you do with the woody ends of asparagus?
If you have a dehydrator, chop up the ends, run them thru till dry, use blender to make a powder, and use to flavor whatever. Taras
ReplyDeleteIs there something that can be done with the woody end besides throwing in the compost?
ReplyDelete