You want to refine your produce by deleting stringy fibers and removing exposed skin.
Say you lost track of such a task to the point where you kept peeling until the vegetable was no more.
In fact, it could very well become much more.
Case in point.
I gently attacked these asparagus stalks after separating the outer green layer and detaching the shoots.
I peeled until long, flat, thin strands were formed, producing ribbons that closely resemble flat pasta.
I simply reserved these raw and ribboned stalks in cold water while I blanched, roasted, blended and reduced the outer layer trimmings with some rosemary oil.