How do you trim the ends off beans or asparagus before cooking?

Question

Find out how to trim off ends from beans or asparagus before use.

Answer 1

To trim beans or asparagus, either snap off the tough ends with your fingers or cut them off with a knife. For asparagus, bend the stalk and it will naturally break at the point where it becomes tender.

Detailed Explanation:

Trimming the ends of beans and asparagus is essential because the ends are often tough, fibrous, and less palatable. Here's a breakdown of how to do it properly:

For Green Beans (String Beans):

1. By Hand: Hold a bean between your thumb and forefinger near the stem end. Snap off the end. Repeat for the other end if it appears tough.
2. With a Knife: Line up several beans on a cutting board. Using a chef's knife, trim off the stem ends in one swift motion. You can also trim the tail ends if needed.

For Asparagus:

1. The Natural Break Method: Hold an asparagus spear about two-thirds of the way up from the bottom. Gently bend the spear. It will naturally snap at the point where the tough part ends and the tender part begins. This is the most efficient way to remove the woody end.
2. Knife Method: If you prefer, you can line up the asparagus spears and cut off the ends with a knife. However, this method might result in discarding more of the edible portion compared to the natural break method. Aim to cut off about 1-2 inches from the bottom.

Pro Tip:

After snapping or cutting the asparagus ends, don't discard them! Save them in a freezer bag to use later for making vegetable stock. They add a subtle asparagus flavor to your broth.