It's really up to you. However, I prefer the thick stalks as they tend to be heartier and easier to cook. The thin ones become mushy (as opposed to tender) and can't last long enough in the heat to develop flavour. There is a misconception that the thick spears may be tougher or more bitter, but that's not true. Thick spears can stand up to high heat, allowing enough time for the exterior to brown a little while the inside cooks perfectly.

Choose bright green, firm spears of asparagus. The tips should be compact and not frayed. The spears should be straight and not wilted.

Choose the one you like best. All the blends I've tried would pair nicely with asparagus.

Yes! The bottoms are tough and have a woodsy flavour. Simply snap them off with your hands or trim with a knife.