The very latest edition of Cook's Illustrated magazine perpetuates the "snap the asparagus base and it will magically cut itself at the exactly correct tender point" myth.
But just glancing at the illustration one can see that it's simply going to snap at the centerpoint of where the cook happens to be applying pressure. It's silly.
Some say to trim with a knife, some say to snap, and others say to whittle down the husky ends with a peeler.
Apparently Cook's itself has vacillated back and forth on this repeatedly over time.
I just hate to see blatant bullcrappery repeated again and again. Do you chuck out perfectly good greenery? How do you deal with these stalks?