Asparagus stems are rough and inedible at the bottom. Start by taking a handful of Asparagus spears and aligning them evenly at the bottom end. Then cut the "light colored" parts off, approximately where the spear starts turning a deep green color. This will ensure that the Asparagus spears will be perfectly tender and edible from top to bottom.
Continue this process until you have trimmed all of the Asparagus. Now your Asparagus is ready for cooking!

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