Readers’ Asparagus Tips

Before you enjoy eating the tips of those tasty spears, check out these clever tips from fellow readers. And find more clever kitchen tips (and share your own) anytime in our online Hints and Tips forum.

• For a quick and easy side dish, drizzle olive oil over trimmed fresh asparagus spears, sprinkle with salt and bake at 450° for 10-20 minutes, depending on the thickness of the asparagus spears. —Lisa Hunn Barber, Lansdale, Pennsylvania
• Grill fresh asparagus for a tasty side dish...or add to any chilled salad or hearty soup. You’ll love the slightly smoky flavor! —Katie Zirbes, Silver Lake, Minnesota
• Don’t throw away those tough ends when trimming fresh asparagus. Cook and drain the ends, then puree them with a bit of water or chicken broth in a blender until smooth. Freeze for future use in soups and casseroles. —Pauline Stadler, Mt. Morris, Michigan
• Set aside a few fresh asparagus tips to create an elegant garnish for any of your asparagus dishes. —Jann Braun, Chatham, Illinois
• To revive limp asparagus spears, cut 1/4 inch from the bottom of each spear. Place spears in a glass of ice water; cover with a plastic bag and refrigerate for 2 hours—the spears will crisp right up. —Arlene Jones, Marble Falls, Texas
• Add variety to any dish that calls for green beans, snow peas or broccoli by substituting asparagus. Be sure to adjust the cooking time accordingly. —Katie Kathmann, Eagle, Idaho
• When grilling asparagus, use a grill rack to prevent thin spears from falling into the coals. —Cheryl Shaw, Lafayette, Indiana

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