How to trim asparagus and avoid the tough bottom ends

• It's recommended to trim the pale bottom ends of asparagus because they are woody and tough.
• The ideal cutting point is where the spear turns green to white.
• You can also bend and snap one spear and use it as a guide to slice the rest.

Springtime brings a bounty of popular veggies like asparagus, which reaches peak sweetness with its characteristically mild, earthy taste from March through June.

But whether you're blanching it for a pasta primavera, grilling it for a simple side dish, or roasting it for a refreshing salad, you'll want to trim the ends off the spears first.

Fortunately, trimming asparagus is super easy. Below, experts share step-by-step instructions on how to do it, plus some preparation and storage tips to keep in mind.

Why trim asparagus?

While the ends of asparagus are technically edible, Institute of Culinary Education chef-instructor Olivia Roszkowski notes that they're notoriously tough in texture and carry less flavor. They also take more time to cook through than the rest of the spear and tips. For those reasons, she typically recommends trimming asparagus.

Keep in mind that if the asparagus was picked straight from your garden or purchased from a local farmer's market while in season, it doesn't need to be trimmed much, says Ryan Schmidtberger, executive chef at Hancock St in New York.

There's no one-size-fits-all measurement for how much to remove from the ends because it all depends on the size of the asparagus and how fresh it is.

As a general rule, the ideal place to cut is where the spear turns from green to white. The tough, woody part of an asparagus typically looks dry and light green or white in color, and gives more resistance when you try to slice through it. Since the root ends have less moisture, they're less flexible, which is why they break off naturally when you bend the spear.

Quick tip: While the asparagus ends may be too tough to eat on their own, Roszkowski says you can store these trimmings in the freezer to puree for soups or shave them thinly into salads.

How to trim asparagus

All you need to trim asparagus is a cutting board and a chef's knife. Here are the steps:

1. Take one asparagus and bend it until it snaps. According to Roszkowski, this is the best way to find where the tough, fibrous end begins. Taking just one piece of asparagus, hold the middle of the stalk with one hand and the root end with the other, and bend it until it snaps off naturally.

2. Line up the rest of the asparagus to cut. Lay all of the asparagus on a cutting board — including the piece you just broke the end off of — so that the tips are lined up. Using that stalk that you snapped as a guide, make one uniform cut to remove the rest of the ends with a chef's knife.

3. Wash the asparagus: After removing the ends, celebrity chef Eitan Bernath says it's important to give the asparagus a quick rinse to get rid of grit or dirt that may be hiding in the tips. Gather the asparagus in small bunches and hold them under cold running water, making sure to rinse off all parts of the spears and tips.

4. Dry the asparagus: Lay the asparagus flat on a paper towel or clean dish towel and then gently pat it dry with another towel. This step is especially important if you're roasting or air frying your asparagus, as excess water will prevent it from crisping up.

Quick tip: There's no need to trim the asparagus tips — unless they've become mushy, says Bernath, which usually just happens when they're coated and stored in excess moisture.

Asparagus preparation and cooking tips

Once you've trimmed the ends off — the culinary possibilities are endless. But here are just a few chef-approved ways to prepare and cook asparagus.

• Grilled: This is Schmidtberger's favorite cooking method as it enhances asparagus' earthy, bittersweet flavor. After coating in your high heat cooking oil of choice, grill the asparagus whole on high heat for about 3 to 5 minutes or until lightly charred.
• Blanched: For this method, cut each stalk into ½-inch round coins before adding to a pot of boiling, salted water. Blanch for 1 to 2 minutes, or until bright green and still tender, then add to salads and slaws.
• Roasted: Prefer your veggies on the crispy side? Then roasted asparagus is your best bet. Bernath advises coating the whole stalks in oil before roasting in the oven for 7 to 10 minutes at 425 degrees Fahrenheit. To take the flavor up a notch, add grated parmesan at the end and throw it back in the oven until the cheese is bubbling and slightly brown.
• Seared: Not only is this method the fastest, but it's next to impossible to overcook the asparagus since it's only in the pan for a few minutes. Roszkowski recommends coating a super hot cast iron pan with cooking oil before dropping in the whole stalks of trimmed asparagus. Roszkowski likes to finish seared asparagus with lemon zest and crushed pistachios or hazelnuts.
• Sautéed: Cut the asparagus into thirds or quarters at a diagonal angle when using this method, says Schmidtberger. He recommends sautéing the chopped stems in garlic, shallots, and oil for a minute or two over medium heat, then adding the tips and cooking for just another minute or two so they don't get mushy.
• Steamed: Place a skillet over medium heat, add just enough water to cover the bottom, cover, and let the asparagus steam for 3 to 5 minutes, or until fork-tender. Roszkowski notes that steamed asparagus can more readily soak up the flavors of a vinaigrette. If you do plan to use it in a salad, cut the asparagus into bite-sized pieces before steaming it.
• Fried: For an extra crunchy twist, Roszkowski suggests dipping 3-inch pieces of asparagus into a chickpea flour batter before frying it in hot oil.
• Raw: You don't necessarily have to cook this vegetable, and in fact, chefs say some prefer the crisp texture of raw asparagus. One way to eat it raw, according to Bernath, is to use a vegetable peeler to slice the asparagus into long, slender strips, then toss with your favorite vinaigrette, salt, pepper, and fresh parmesan. Roszkowski adds that thinly sliced raw asparagus can be added to savory baked goods like cornbreads, biscuits, and muffins.

Quick tip: Don't wash and trim the asparagus until you're ready to use it, says Schmidtberger. To store asparagus, wrap the spears in a damp paper towel, leaving the delicate ends out, and place them in an airtight container or bag in the refrigerator crisper drawer — where they'll last for up to five days.

Insider's takeaway

Although there's nothing wrong with eating the asparagus ends, you may want to ditch them anyway due to their tough, chewy texture.

Snapping the end off of one or two stalks first will help you figure out where to cut the rest of the stems. How you prepare the asparagus after trimming depends on the cooking method you're using.

Just remember that after trimming the asparagus, you should always be sure to rinse it off before cooking it or eating it raw.