Wash asparagus very well, and cut about 2 inches from the bottom of the asparagus. (sandraseasycooking.com)
Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell; arrange in a single layer over Gruyere, alternating ends and tips. (piarecipes.com)
Trim the bottoms of the asparagus, then cut the stalks into 1 - inch pieces. (vegkitchen.com)