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Rinse the asparagus under cool to lukewarm running water. Gently scrub the spears with your fingers to remove any excess dirt. Alternatively, place the asparagus in a colander and rinse the entire bunch at once. Gently shake the colander as you work to stir the spears and loosen any dirt. Remove the woody, white bottom portion of each spear by snapping or cutting it. To break the end off by hand, firmly hold the asparagus spear in one hand, approximately 1 inch (2.5 cm) above the end of the white section. Grasp onto the white end with your other hand and yank it in a downward movement. To cut the end off, use a sharp serrate knife and saw at the spear just above the end of the white portion. Use a serrated knife to cut the asparagus spears into 2-inch (5-cm) sections, slicing each spear at a slight angle.
Clean the asparagus. Break off the bottoms. Cut the asparagus into pieces.