1
Break each asparagus stalk where it naturally snaps and discard the tough ends.
2
Cut tough ends from the asparagus; scrape and boil in salted water until tender.
3
Put twice through a meat chopper the tough ends of steaks or bits of the round.
4
Wash asparagus and cut off about an inch of the tough ends, scrape off thin skin.
5
Trim tough ends off Swiss chard stems, tear leaves from stems, roughly chop leaves, and thinly slice stems.
6
Discard the tough ends.
7
Bones, gristle, tough ends, head and feet of chickens, head, fins and bones of fish, etc., should be utilized for making soup.
8
8 thin (or 6 thick) asparagus stalks, tough ends removed