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How to Trim and Cut Asparagus
How do you trim asparagus? Snap one spear to see where the woody end naturally breaks, then line up the bunch on the board and cut the whole bundle at that point with one slice. Our pick is the Dalstrong Gladiator 8" Chef Knife ($79), German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified. A long, sharp blade trims a whole bundle of spears at once, which is faster and less wasteful than snapping each one.
Asparagus is a quick, elegant side dish. A minute of knife work gets the tough ends off without wasting good spears.
Snap or cut?
| Method | Pros | Cons |
|---|---|---|
| Snap each spear | Breaks right where it gets tough | Slow; often wastes tender stalk |
| Snap one, cut the bunch | Fast, even lengths, less waste | Slight guesswork with uneven bunches |
Step by step
- Rinse. Wash the spears, paying attention to the tips where grit can hide.
- Find the line. Bend one spear until it snaps near the bottom; that's roughly where the woody part ends.
- Line up and cut. Lay the bunch flat with the tips aligned and cut across all the stems at that point.
- Peel if thick. For thick spears, peel the lower half with a vegetable peeler to remove the fibrous skin.
- Cut to use. Leave whole, cut into 1" to 2" pieces, or slice on a sharp diagonal.
Other cuts
Bias cut: angle the knife to make long diagonal pieces for stir-fries and pasta. Shaved: lay a spear flat and use a peeler to shave thin ribbons for raw salads. Tips only: cut the top few inches for elegant garnishes and save the stalks for soup.
Thick vs thin spears
Thin spears cook in just a few minutes and rarely need peeling. Thick spears can be just as tender once the lower skin is peeled, and they hold up well to grilling and roasting.
Cooking ideas
- Roasted: oil, salt and a hot oven until just tender.
- Grilled: whole spears across the grates.
- Sautéed: bias-cut pieces with garlic and lemon.
Storing
Stand asparagus upright in a glass with an inch of water, cover loosely and refrigerate. Use within a few days. See also how to grill asparagus and how to trim green beans.
Knife technique for produce
Set your cutting board on a damp towel so it can't slide. Hold the knife with a pinch grip and guide the food with your other hand in a claw, fingertips tucked under, as covered in how to hold a kitchen knife. Cut round vegetables in half first so they sit flat and can't roll. Let the blade slide forward through the food instead of pressing straight down, and keep the pieces a similar size so they cook evenly.
Keep your edge sharp
Clean cuts depend on a sharp edge. Cut on a wood or composite board, hand-wash and dry your knife right after use, and give it a few light strokes on a ceramic honing rod before each session. A sharp knife needs less force, which makes it safer and more precise.
Our top picks
Chef's Knife 8", Gladiator Series, ELITE, NSF Certified ($79). Spec sheet: German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified.
Lionswood Teak Cutting Board, Medium Size ($169). A large, knife-friendly board for produce prep.
FAQ
What's the best way to trim asparagus?
Snap one spear to find the woody point, then cut the whole bunch there with a sharp chef's knife like the Dalstrong Gladiator 8" Chef Knife ($79).
Should you snap or cut asparagus?
Snap one to find the line, then cut the rest for speed and less waste.
Do you need to peel asparagus?
Only thick spears, on the lower half.
How much of the end should I remove?
Usually the bottom inch or two, wherever the woody part ends.
How do you store asparagus?
Upright in a little water in the fridge, loosely covered.
