Cutting Asparagus For a Traditional Italian Arugula Salad

"Okay now we have our blanched asparagus tips and we're going to put those to a side in a bowl and I'm actually going to empty this bowl right now. I really reuse my bowls a lot if there clean I'll reuse them so here go the blanched asparagus tips and the other faba beans that I threw in there I do those later watching TV or listening to some beautiful music. So these are tips that are going in the salad okay and I got them all out of there, you can do this over the sink as well but it's important to have ice water okay. Then our next step would be to slice the stocks and there suppose to be sliced 1/8" thick and here's a little, when you buy asparagus sometimes some of it is a little wrinkled you want it perfect, you want to take off the hard end and throw that away and save the stock and then I just line them up like this to make quick work. Because as you can see just doing one at a time isn't such a great thing but you can line them all up and get ready to cut and I need to get my chef knife. Okay so I'm going to quickly cut these and 1/8" rounds and there going to get tossed right into the salad and you can see I'm using the same rocking motion that I showed you before. Except this time I'm holding onto the asparagus not the front of the knife and I'm just cutting them very very thin. When you get to the end fingers are more important than the asparagus so if you can't get to the last little ends without cutting yourself please don't. But this is what they should look like when there finished and I'm just going to take these few small ends and do them not individually but just so that I won't injure myself in the process. Okay that's ready to go."