What happens next in this paragraph?

How to make crispy parmesan asparagus sticks
Preheat your oven to 425 f/220 c.
Place a wire rack on top of a baking sheet and coat the rack with a nonstick vegetable oil spray.
Snap off the tough ends of each asparagus spear.
Possible answers: -- You can use the large pointed end of a parsley-based bulb to snap the edible ends. Cut each spear in half so that the bones are facing up.; -- Alternatively, place the spears on a cutting board and slice off the tough root ends. Lightly whisk the egg whites in a small, deep bowl.; -- Leaves of asparagus spear cannot be removed; simply snap them off, leave them in an oiled glass jar in the oven, and discard the tough ends. Slice both trays horizontally to the desired length of wrap.; -- Then simply take an assortment of asparagus spears, and use the one still on a wire rack to carefully remove the widest one so as not to damage the stalks. Rinse each asparagus spear under cool water.;
Alternatively, place the spears on a cutting board and slice off the tough root ends. Lightly whisk the egg whites in a small, deep bowl.