I will agree that Amy’s cooking videos leave a lot to be desired; I can’t get through them. However, many chefs/cooks do peel asparagus (I don’t) so that they cook more evenly. Jacques Pepin does so that there is less waste in taking the ends off. It makes more of the stalk palatable, in his opinion.
We have grown asparagus in our garden in the past, and I found differences in the amount of wasted spear varied and depended on the age of the spear, the size, and even rainfall.