When cooked, asparagus often turns woody, stringy, and tough. To combat this, Julia Child prepped asparagus by peeling away the tough exterior, then bundled and cooked it.

In an episode of "The French Chef," Child noted that if asparagus are in good condition, "the butt just needs a little shaving," especially if thicker than ⅓ inch in diameter.

Doing so reveals the more tender interior, which ultimately evens the cooking time. The stalks can then be bundled and boiled, steamed, or grilled to ensure a supple, tender bite.

Many believe that thinner stalks, being more delicate and wispy, yield a more tender texture, whereas girthier asparagus is seen as tough or woody. However, that’s not the truth.

Thicker stalks come with more of the veggie to enjoy and can withstand cooking without falling flat or limp. If you use Child's trick, there will be no risk of tough asparagus.