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Recipe

Blanched Asparagus

Blanched Asparagus

Equipment

3 quart saucepan

Tongs or a slotted spoon

Bowl of ice water

Colander

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.

Ingredients

  • 1 bunch fresh asparagus, washed and trimmed
  • 6 Tbsp kosher salt
  • 1 quart water
  • 1 quart ice water

Steps:

  • Bring salted water to a rapid boil.
  • Add asparagus, cook for 3 minutes.
  • Carefully remove with tongs or a slotted spoon.
  • Immediately submerge in ice water to stop the cooking process.
  • Remove from ice water into colander to drain excess water.
  • Slice on the bias into 2 inch sections.
  • Reheat immediately before serving by steaming or sautéing for one minute (or putting into microwave for 20 seconds).

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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