To clean the asparagus: soak them a few minutes in ½ cup of baking soda, ½ cup of white vinegar and 2-3 liters of water. Bend one asparagus at the time, until the stem naturally breaks. Keep the top, that’s the totally edible part.
Steam the tops (5 minutes), sprinkled with a pinch of salt. Finally, slice them in 1/2 inches.
Cook over medium/low heat until sides are well cooked (only sides).