Here’s an easy technique to find the point where the fibrous end of an asparagus begins. Hold the asparagus at about a third of the distance from each end with the thumb and forefingers of each hand. Place slow, constant, upward pressure with your thumbs and downward pressure with your forefingers. The spear will snap at the weakest point between the tender and fibrous part. Cut, or break, the remaining spears to this length. The fibrous ends may be used for soup or vegetable stock.