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Blanched Asparagus

  • Prep Time Prep: 5 Mins
  • Cook Time Cook: 3 Mins
  • Serves Serves: 2-4
Chef Trent Blodgett

Chef Trent Blodgett

Chef Notes

Ingredients

Steps

Blanched Asparagus

Chef notes

Blanching is a process that quickly cooks and cools vegetables to retain their bright color and texture. The lower stems of mature asparagus will likely have a tougher outer bark. A vegetable peeler works quite well to trim the bark away from the tender center.

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Ingredients

  • Prep time Prep time: 5 Mins
  • Cook time Cook time: 3 Mins
  • Total time Total time: 7 Mins
  • Serves Serves: 2-4
  • 1 bunch fresh asparagus, washed and trimmed
  • 6 Tbsp kosher salt
  • 1 quart water
  • 1 quart ice water
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Steps

Step 1 -

Bring salted water to a rapid boil.

Step 2 -

Add asparagus, cook for 3 minutes.

Step 3 -

Carefully remove with tongs or a slotted spoon.

Step 4 -

Immediately submerge in ice water to stop the cooking process

Step 5 -

Remove from ice water into colander to drain excess water.

Step 6 -

Slice on the bias into 2 inch sections.

Step 7 -

Reheat immediately before serving by steaming or sautéing for one minute (or putting into microwave for 20 seconds).

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Things to remember

  • For best results, don’t overcrowd your pot, as this will reduce the temperature of your water; instead, cook in batches
  • Have a bowl of ice water nearby to instantly stop the cooking process
  • For more mature asparagus, use a vegetable peeler to trim the bark
  • Slicing on the bias (on an angle) helps retain the long slender appearance of the vegetable
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