To prepare fresh asparagus, trim off the tough bottom of the stem. Bend the asparagus spears several times starting at the base and working toward the tip until you find a place where it easily breaks. Snap off at that point. If vibrant green color is wanted along with slightly more tender stocks, pill the asparagus. Anchor the asparagus on the cutting board to make it easier. Using a vegetable peeler, peel going away from you from just below the tip to the base.
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