Trimming asparagus is a pretty basic tip, but helpful to those new to using asparagus. The woody root ends should not be eaten and need to be snapped off before cooking. Hold the asparagus on either end, and bend the spear until it breaks. It will break right where the inedible part ends and the yummy juicy asparagus starts. Or for a less fun and maybe less satisfying way, simply cut the woody ends off — about ½ to 1 inch.
All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.