methods.- Spears thicker than ⅓ inch are considerably
more tender than thinner stalks, but they can get
a little watery if you steam or boil them. High-
heat cooking methods like grilling, broiling, stir-
frying, and pan-searing are best, allowing you to
get them nice and caramelized on their exterior
while still maintaining a bit of bite. I also use
large spears for braising.
Q: I’ve heard that I need to snap off the bottoms of
the stalks and that somehow the stalk will tell me
where it’s supposed to snap. Any truth in this crazy
story?
Depending on its age, the bottom part of a stalk of
asparagus can get unpleasantly woody or fibrous
and so usually needs to be trimmed. But what’s the
best way to do this? Traditional wisdom does tell you
that the “foolproof” way is to simply grasp the stalk
at both ends and snap it, the asparagus magically
breaking exactly where it needs to. This question is
often debated, and most people come down on the
side of snapping. But is it really the best method?
After some pretty extensive testing, I’ve come to
realize that it’s all a bunch of hokum. Indeed,
depending on exactly how you apply force to the
stalk, you can get it to snap pretty much anywhere
along its length, even when your hands are in the
exact same posit ion. Check this out: