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Green asparagus is grown in different sizes: pencil, standard, medium, medium-large, and jumbo. The rule of thumb is that if the skin is tender, as it is in younger and smaller asparagus, it needn’t be peeled. Woody, jumbo, and white asparagus must be peeled.
Place a hotel pan or sheet pan on the work surface, and lay the asparagus flat on the pan.
Peel in one long, continuous movement from directly under the head of the asparagus down to the end of the stalk.
Rotate and continue peeling, maintaining even pressure with every stroke of the peeler so that the natural shape of the stalk is not distorted.