Step by step

Cut the bottom part of the asparagus, at the point where they become tender – about 3cm from the bottom

To buy asparagus that are at the right point of ripeness, you'll have to make sure that they are firm: they must break when you bend them.
To make this recipe we are using none other than purple asparagus, a variety of asparagus from Albenga in the province of Savona, Italy.