-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 easy breaks. Snap off at that point. If vibrant green color is wanted along with slightly more tender stocks, peel the asparagus. Anchor the asparagus on the cutting board to make it easy. Using a vegetable peeler, peel going away from you from just below the tip to the base.
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