Tender, sweet asparagus stalks are about as springy as it gets, but their tough, fibrous ends have to be removed before they can take their place at the table. These are usually tossed (or composted), but they can actually be used to make little green soufflés.
from Lifehacker https://ift.tt/2Kf2mr8
https://ift.tt/2r3lFuD