Asparagus: thick or thin?

[Peter the eater]

No, no, no. Thin is always better.

[David Ross]

This dish, made with early, local, thin spears, is something I do nearly every year-

Crisp Prosciutto-Wrapped Asparagus with Midori-Honeydew Sorbet-

[Shamanjoe]

All this talk and no photos yet? Here are some thin spears that were marinated in a jalapeno evoo, grilled and topped with grated pecorino romano. These were very tender and flavorful. To be eaten with your fingers warm off the grill.

That's very similar to the way I do it, sans the cheese. So very tasty!

[paulraphael]

I've had stringy, flossy thin garlic before. But this is unusual ... generally I prefer the tenderness and the flavor of thin garlic. I'm curious to know why it's sometimes stringy, and if there's a way to tell before you buy it.

That should read "asparagus" in both places, not "garlic". Gotta lay off the mid-day hooch.

[AAQuesada]

Out of season there doesn't seem to be much difference between med or thin. If they are a little old and limp you can revive them like cut flowers by trimming the bottom and putting them in water with an aspirin. You won't believe how they firm up!

Personally in season I love the Jumbo Green or Purple Asparagus from the Sacramento delta. Thicker is more tender and doesn't need to be peeled in season IMO just trim dry or tough stalks and cut any scales from the side. I still remember my first in season farmers market Asparagus from Zuckerman farms. I couldn't believe the sweetness, it seems like a totally different vegetable.

[Jenni]

We only buy asparagus when it's local-ish (as in from the South west of the UK...occasionally we do go slightly further away in the UK, but never abroad) and in season. Our local farm shop grows their own. As a family we prefer the thicker stems, which we never peel and have never find to be stringy or unpleasent. The thinner stems have tended to be less flavoursome.

The best asapargus I have ever had was in a tapas bar in Lyme Regis, of all places! The asparagus was locally grown, really thick and succulent and served with lashings of melted butter. Mmmmmmmm....