Spring is the best time of the year to add some asparagus to your daily menu because it’s one of the most delicious and versatile veggies on the market. Before deciding how you’re going to prepare it, you’ll have to properly trim its edges. But which method should you use to get it done?
Snapping the Edges
The first step of cooking asparagus is getting rid of its tough, woody lower ends. Since it’s pretty easy to break them with hand, you can bend each stalk, snap the edges, and get fresh asparagus for later use.
This method is pretty popular because there’s something incredibly satisfying about snapping asparagus, but it can also lead to unnecessary waste. Unless you break each stalk at the exact spot where it starts turning to white, you’re doing it wrong, plus this method can be pretty time-consuming.
Cutting the Edges
If you’re short on time and don’t want any of your asparagus to go to waste, using a chef’s knife is a much better idea. It’s pretty much impossible to make mistakes with this method—just line up your asparagus on the cutting board, trim the ends with a knife and you’re good to go!
