Fill a bowl with cold water and soak the asparagus for a few minutes. Remove the asparagus from the bowl and rinse off. Pat dry with a paper towel.
Place half the asparagus on a large cutting board with the spears lined up. Using a large sharp knife, cut off the bottom tough woody parts, about 1-2 inches. You’ll notice the color turns from green to white and that’s the spot to make the cut.
Repeat with the remaining asparagus spears. Use immediately in recipes as desired.
If you have leftover cut asparagus, stand them up in a glass jar with about 1-inch of water. Then cover with a plastic bag for up to 4 days.
Storage: Store any cut asparagus standing them up in a glass jar with about 1-inch of water. Then cover with a plastic bag for up to 4 days in the fridge.