What is the best way to cook asparagus and not spoiling the shape of the tips?

The best way to preserve the delicate heads is to cook the asparagus with the head above the cooking water. The stems should be cut off to a level that leaves them all the same size. Some even peel the lower stems with a small sharp knife or vegetable peeler, and this is certainly necessary with older asparagus, especially the white asparagus, which usually has a thick woody skin. Remember to wash the tips in cold water to remove any grit before cooking.

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