I had been tossing the woody ends into my compost until I came across this recipe. Why didn't I think of that? It's the same revelation as corn cob stock - brilliant! I'm going to use it in place of some of the chicken stock in the Mushroom and Asparagus Risotto I'm making for today's lunch.
Simply simmer the woody ends and peelings from 1 lb. asparagus in 6 c. water. Simmer for 15 minutes, then strain. Stock can be used in vegetable soup or as a substitute for water when poaching or steaming food.