Stubbs explains that they "don't necessarily buy" the argument that the asparagus will snap in the right place and think you end up wasting too much. She suggests snapping if you want to make a soup or something that needs to be really smooth. But otherwise, they don't bother with it. For this particular recipe, they use the more old-school method of peeling the ends to remove the tough outer skins.
We've used the peeling method the last few times we've cooked with asparagus and although we did still chop off the very end of the spears, it's worked out pretty well.
Where do you stand? Are you pro-snapping or anti-snapping?
- Food52: Thai-Inspired Asparagus Salad with Fried Meyer Lemon
- The Amateur Gourmet: Asparagus, Amanda Hesser & Food52
Related: Quick Tip: How to Trim Asparagus