7. Lose the dead wood (Image 7 of 8)
Asparagus is woody at the base and you'll want to remove this part of the stem before cooking.
To find the stem's natural break point, hold it at each end and gently bend.
It will snap cleanly where the woody part ends and leave you with a lovely tender tip.
The older the asparagus, the further up the wood will have crept.
Jamie Oliver might know his Cavalo Nero from his cauliflower, but do you?
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