You will never make asparagus again without peeling off the bottoms. Why? Because you can make the most delicious fried trimmings and all you need is some oil and Wondra flour. These little babies taste great on pasta, in a sandwich, on some poached eggs or just on their own. I dare you to eat just one! —Anna Francese Gass
After giving the asparagus a good rinse, grab a stalk and lay it flat. Starting about 3/4 of the way up, with a veggie peeler, work your way around the stalk, peeling pieces off as you go. Try to get them as wide as you can.
Place all the shaved trimmings on a baking sheet and pat dry to remove any excess water.
Sprinkle the flour all over the trimmings and toss with your hands to get an even coat. The stalks should be evenly white when you are done.
Heat oil to 350° F degrees and fry in batches until stalks are rigid and golden brown.
Remove from heat and sprinkle liberally with kosher salt.