— Toni Crawford

It'll absolutely be too strong of a taste. Um, and, uh, you know, for the ends, I, a lot of people cut too much off of asparagus. You don't have to cut a whole lot off, just cut a little bit off of it. And you know what Chef Jacque Poppen says to do is use a peeler and peel the ends of it as well. Because what you're trying to do is get rid of the woodiness on that asparagus. So just chop off the very end of it and then you can peel the end and you get a nice tender asparagus the whole way. But definitely don't use as scraps and veggie broth 'cause it will, uh, overwhelm the broth. Um, so, you know, yeah, I can't think of a single use case that I would use that for. If you're looking for something specifically to have an as, uh, uh, you know, asparagus flavor, you totally can, you know, cook it down and maybe blend it with some peas or something like that for a sauce.