Asparagus is tender and delicious above a certain point on its stalk -- and woody and fibrous below it. Here's a foolproof method for finding that sweet spot and snapping off the bad stuff.
To prepare fresh asparagus, trim off the tough bottom of the stem. Bend the asparagus spear several times starting at the base and working toward the tip until you find a place where it easily breaks. If you wanna retain the vibrant green color and have slightly more tender stalks, peel 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.