Brought to you by Robert Reynolds’ Chefs Studio
First test the asparagus, figure out where it wants to naturally snap and break it there. This separates the tender stalk from the tougher end. Repeat with all of the spears. Keep the fibrous ends for another use (see below).
Fill a wide pan with water 2 inches deep and bring to a boil. Drop the asparagus in the boiling water. When the water comes back to a boil, add a 1/2 cup of cold water. Repeat 2-3 times. This evens out the cooking between the tip and the stalk end of the asparagus.
The end bits of asparagus make a great base for risotto. Cut the fibrous ends of the asparagus in finger thick slices. Boil in water for half an hour. Liquefy, strain, and use that liquid to make your risotto!