Steps

1. Identify the tough, fibrous parts at the base of the asparagus.
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2. There are two ways to remove the tough parts.
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3. To break by hand, place your thumb about 3cm from the base, bend the asparagus back, and break off the tough part. This is the trick! It will snap right at the boundary between the tough and tender sections.
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4. If using a knife, make a shallow cut with the knife at the base and cut it off just before the tough texture starts to soften.
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5. Even after removing the tough part, peeling a few centimeters from the base will ensure that any fibrous or tough sections are removed.
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6. Peel thinly with a vegetable peeler from the base for about 3-5cm.
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7. To prevent the asparagus from becoming watery, boil it as long as possible. After boiling and cooling, cut it to suit your dish.
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8. If you have a large frying pan, boil them whole. If not, you can cut them in half to fit.
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9. Add 1 heaped teaspoon of salt to 1 liter of water. This is the trick! Adding salt to the boiling water enhances the asparagus flavor.
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10. Add the asparagus to the boiling water.
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11. If you have a drop lid (otoshibuta), use it. Otherwise, stir the asparagus with chopsticks to cook both sides.
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12. Turn off the heat once the asparagus is cooked.
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13. Immediately plunge the boiled asparagus into cold water or ice water to shock-cool it and set the color.
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14. After cooling, if using in a dish, drain well and cut into appropriate sizes with a knife before use.
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