This is a very basic little tip, but helpful perhaps for any of you new to asparagus. Did you know that the woody root ends of asparagus need to be snapped off before cooking? This is actually one of our favorite chores, and it's very easy and satisfying.
Simply take the end of the asparagus between your thumb and forefinger and bend until it breaks. Lest you think we are belaboring such an obvious point, let us say that the fun in this is that the asparagus automatically breaks just where the woody part ends and the fresh, juicy asparagus begins. So you don't need to worry about breaking off too much or too little.
The asparagus breaks this way, we assume, because the end has much less moisture and therefore less flexibility. It snaps instead of bends, leaving you with deliciously green and juicy asparagus.
Our favorite way to cook fresh spring asparagus is to sauté equally sized spears in butter and oil for no more than a minute or two. A hot pan and asparagus - they should be tender-crisp in just one or two minutes.
(All images: Faith Hopler)
How to Make Easy 3-Ingredient Energy Bars at Home
True Greek Recipe: Paximadi Bread Salad with Tomatoes, Feta and Capers
Good Food to Share 
The Big Book of Small, Cool Spaces 
Apartment Therapy Presents 
The Eight-Step Home Cure 
Monterey Pitcher fr...
Before & After: Emily Henderson Transforms a Senior's Studio Space
Monica & Austin's Charming Bungalow
Breaking the ends off of asparagus is definitely one of life's simple pleasures...
I am glad to know I am not the only one who loves doing this!
Sometimes I feel like I lose too much asparagus this way. A few times I've had 4 inches or more snap off, and I'm pretty sure all of it wasn't "woody."
i agree with all three of you! ha!
i also love snapping the end.
i also am glad i'm not the only one.
and i also think i lose too much asparagus!
The woody part definitely varies throughout the season -- I have had some that are less than an inch and some that are 1/2 the stalk. I guess it depends on the bunch you get (sometimes you can see a broken stalk while you're still in the supermarket and know that it's a far too woody of a crop).
Has anyone tried this method? Where you slice off the outer layer of the woody base, instead of snapping it off? Watch towards the end of the video: http://www.soilman.uk.com/soilmans_allotment_blog/2008/05/how-to-harvest.html
I'm going to give it a try - snapping is fun, but I don't want to compost perfectly edible bits... Obviously only worth it for the big fat stalks.
What a nifty trick! Thanks, I'm at home right now making dinner for my parents and from now on out I will know where/ how to trim asparagus!