Size doesn’t matter, at least not when you’re talking about asparagus. Some people believe thin asparagus yields more tender, less woody asparagus. I used to believe that, too. That is until the asparagus we grow started thickening as the crowns aged and I was forced to try thick asparagus. Thin or thick…it doesn’t matter.

Thinner asparagus generally comes from young crowns or crowded crowns. Thicker asparagus comes from more mature crowns. Take this monster below. (!!!!!) We harvested this beauty near the end of the asparagus season last year from an asparagus plant that is probably 6-8 years old and has plenty of growing space.

The big question. Was it tender. Oh my goodness, it was unbelievably tender, including the outer purple skin. It was delicious!

Now, size is really your preference. When we roast asparagus, I prefer the thin ones because part of the stalk get almost crispy and they are like salty green french fries. However, if we are blanching and dousing them with Hollandaise, I prefer thicker asparagus.

Whatever you do, don’t discard the thick stalks of asparagus. Give them a try. You might be surprised.