1.   He halved the morels and peeled the asparagus so that they would both finish cooking in exactly the same time as the fish.

2.   Otherwise, the only thing you need to remember is, except for the skinny pencil variety, all asparagus must be peeled.

3.   Peel asparagus.

4.   That way every part of the spear is tender, and I never have to peel asparagus.

5.   Trim and peel asparagus, toss it in olive oil and arrange in a baking dish just large enough to hold it in a single layer.

6.   With a vegetable scraper, peel asparagus, starting about two inches from tips.