Fat vs. Skinny Asparagus: Which Should You Pick?

Fresh asparagus, harvested from your garden or found at a farmer’s market, is a beloved emblem of spring. As the season progresses from early April, slender young stalks often give way to thicker, woodier spears. When shopping, it’s natural to wonder whether fat or skinny asparagus is the better choice. Discover our food experts’ recommendations on the ideal spear size and gain insights for making the most of this versatile springtime favorite.

Should You Pick Fat or Skinny Asparagus?

Choosing the size of your asparagus stalks ultimately comes down to personal preference. There’s no right or wrong choice. However, our BHG food editors and Test Kitchen pros unanimously prefer medium-sized asparagus spears for their flavor and versatility. If you’re limited by what your grocery store or local farmers market has in stock, here are some benefits to both fat and skinny stalks.

Thick Asparagus Spears: Thicker asparagus tends to be juicier than thin spears but can also be a bit woody at the bottom. Snap off the base and give the stalk a few swipes with a peeler to remove any tough fibers. Fat spears also have hearty, crisp centers for a bit of extra crunch in each bite. And they’re easy to shave or slice into mealtime action. We like to use fat asparagus spears for grilling, shaving into salads, and pureeing into soups. “I like to use larger asparagus spears for grilling as they’re less likely to fall through the grates,” says Juliana Hale, senior brand manager, BHG Test Kitchen.

Thin Asparagus Spears: Slender asparagus spears are like green beans, both in texture and cooking time. They are generally tender and need no peeling once the bases are snapped off. They can be tricky to roll on grill racks and are easiest to grill in a basket. Jessica Christensen, senior food editor, Premium Publishing, likes to use thinner asparagus for quick sautéing and steaming. She recommends adding them to salads, omelets, and soups.

How to Choose the Best Asparagus

When shopping for asparagus, select firm, bright green stalks with fresh, tightly closed tips. Look for bunches with spears that are a similar thickness so they’ll cook evenly. Avoid asparagus that appears soft, mushy, or discolored. Fresh asparagus should be firm without much bend to it.

How to Prep Fresh Asparagus

Fresh asparagus doesn’t need much prep, just a light trim on the stem ends. If you’re working with thicker stalks, the base of the stem may be tough and woody. Our Test Kitchen’s preferred method for trimming asparagus is to snap it where it bends naturally. “This method ensures you’re left with just the tender parts,” says Emily Nienhaus, brand manager, BHG Test Kitchen. To snap, simply bend the spear in a few places toward the bottom end until you find that sweet spot where the tough, woody base gives way to the more flexible part of the shoot. Break off and discard the woody base.

How to Store Asparagus

Store fresh asparagus bunches like you would a fresh bouquet of flowers. Trim the stem ends, remove the rubber band holding the bunch together, and stand the asparagus spears in a tall cup or jar with enough water to keep the stem ends moist, about 1 inch. Stored this way, asparagus will last in the fridge for 3 to 4 days. Be sure to snap off woody bases before using.