Part 5/7:
Accompanying the salmon are fresh asparagus. The host provides tips on selecting and preparing asparagus, emphasizing the importance of choosing thicker stalks for better flavor. He demonstrates how to peel them, arguing against the myth of a specific 'breaking point,' and explains how to cook them to personal preference—whether more crunchy or softer.
He demonstrates briefly cooking the asparagus in boiling water and then shocking them in ice to preserve their color and texture before wrapping up the dish.