I peel the thick, normally discarded, end of asparagus, cook it, then puree into a sauce. When I’m feeling virtuous and thrifty. Otherwise, I got nothing.

I actually prefer the trunk of the broccoli to the florets, but I do eat both. I always buy celery hearts and when cleaning , trim the root end, salt and eat raw. I can't think of any other vegetables that I eat the ends.

Interesting about the asparagus, John Liu. I always feel wasteful when I discard the ends.

I hear you.

I think in DCarch's post, the ends were there because they're pretty. The green ring around the stem on the yellow squash. I mean, think who's work we're looking at. Even if I were using the end, not better, just not being wasteful, I'd still cut out the stem bit—except for the pretty thing on a plated dish like his.

BTW, re broccoli, I'm fine with the florets of young broccoli if they're firm, but the stems are the only part I want in broccoli slaw. The buds make it a gravelly nightmare. So, since tender, young florets don't come on big meaty stems, I buy the pre-shredded broccoli and carrot bag, and add scallions and peppers. Because, while home cut cabbage is good, broccoli-stem slaw is so much better! But not great in quiche. Broccolini is fab in quiche, but the shredded broccoli stems are not. Edible, but flavorless except for a faint cabbagy suphuriness, and a softened hay-like texture. But the broccolini got old while other things were happening and the bag of slaw was there. Kale salad works. Not broccoli slaw. Not to be repeated.

If I know I'll be making stock, I'll save ends and other trimmings and throw them in the pot, but I tried saving them in the freezer, and it's just not worth the space. I try not to waste food, but I always have things that can use being cleared out of the fridge and don't need a bunch of frozen trimmings.

My heart sobs when I throw away asparagus ends but I have decided that life's too short.

I'm always stunned when I hear/read reference to the woody end of asparagus. I grew asparagus for many years until I moved--the ONLY reason there is a woody end is because the stalks were allowed to get too tall. Cut with a woody end and the seller gets more money per pound. Cut when you should, there is NO woody end. I now get mine from a friend who has a patch. No woody end there either.

I like all broccoli that is fresh.

When I make Chinese Beef with Broccoli, I section larg-ish florets and blanch them (submerge in boiling water for maybe a minute, then remove and shake water from them and immediately submerge in a large bowl of ice-cube filled water.

I am careful not to overcook them when I put into the stir fry — for that, everything is already in place (mise en place) and there is no overcooking and the dish has bright green broccoli with some tooth. It is a very popular meal, easy to do, but too often executed only so so. Not the best for take out unless you let the chef know to keep the broccoli crisp.

I grow my own asparagus and it definitely has fibrous ends even when cut short (6") below soil level. When cut slightly longer I get more usable asparagus but no more fibrous stuff than when cut short. Perhaps it has to do with growing conditions.

I appreciate all these comments.

I will say I made a nice asparagus soup recently. The base of it was you boiled, in water, asparagus parts. Keeping the tips as texture for the soup. You did puree the asparagus with the boiled water. I have to say, I wasn't all that particular about the ends. Once it was boiled and pureed, you can put it to the strainer, and that was enough. I really enjoyed tossing in a bit of surimi. Crab and asparagus is one of my favorites!

I really do prefer the middle part of the stem of the broccoli. I'm not after the super fibrous ends, which I don't actually encounter all that often?, but I also really don't like the top. Everybody has their own preference.

FWIW, a vegetable peeler is very handy for removing the tough skins from broccoli stalks and asparagus ends.

I often snap the tough asparagus ends off and munch on the insides while I'm prepping, same with that crunchy inner cores of cabbages and cauliflower. I have no qualms about putting such things in my compost either.

I have no qualms about putting such things in my compost either.

That's where they belong. I realize not everyone has the ability to compost, but if you do you know those produce scraps are critical for that black gold.

I used to keep chickens and that's where all my vegetable scraps went. But sometimes I make vegetable stock with the scraps and ends. If I'm making vegetable soup or a stir fry I will peel the skin off the broccoli stalks and dice it to add bulk to the dish. Similarly if I'm making broccoli soup I will peel the stalk and add it to the soup.