Chef Maurizio Bosotti
When you take the asparagus home after buying them, cut off the hardest part of the bottom and stand them in a bowl of cold water, as if they were a bunch of flowers.
When it is time to use them, soak them lying down in cold water for about 15 minutes, this way you can wash the tips properly too.
Drain them and place them on a work top.
Clean the stalk with a potato peeler, removing the outer, more fibrous part.
With light pressure, pull off the end of the stalk: it will break off on its own at the point where the hardest and tenderest parts join.
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