Blanched Asparagus
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A vibrant and seasoned method of preparing asparagus by blanching and then shocking in ice water to lock in the green color.
00:05:00 total
Serves 4
easy
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Ingredients
- asparagus - watch the video to see
- salt - 1 tablespoon (for boiling water, about a tablespoon or more)
- ice - watch the video to see (for ice water)
- water - watch the video to see (for boiling and ice water)
Instructions
- Prepare ice water: Prepare a bowl of ice cold water with a ton of ice.
- Boil water and season: Boil water in a pot and season it heavily with about a tablespoon of salt, maybe a little more.
- Blanch asparagus: Drop the asparagus into the boiling water. Do not overload the pot to maintain the boil. Cook briefly until the asparagus turns vibrant green, about 2 minutes and 50 seconds.
- Shock in ice water: Transfer the asparagus to the ice water to stop the cooking process and lock in the green color. Leave in the ice water for 5 minutes.
- Dry the asparagus: Remove the asparagus from the ice water and dry them off with a little bit of paper towel.
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