My new trick in the kitchen helps me keep a little more of the asparagus stalks that I like to steam in the pressure cooker.
I use a knife to cut off just an inch or so of the dry bottom of the stalk. (It’s a little hit-and-miss to break off the bottom by hand.)
Then I peel off one or two inches at the bottom with a vegetable peeler.
Now I can eat the whole stalk, without chewing on any tough fibrous skin.