1. Grasp a spear of asparagus firmly in the center and bend the cut end until it snaps. The spear will snap in exactly the spot where the asparagus will be tender enough to eat. You can also use a sharp knife to cut off the bottom of the spear instead of snapping it.
2. Repeat snapping (or cutting) until all spears are trimmed.
3. Discard the white, woody asparagus ends. The prepared asparagus spears are ready to be cooked.