Asparagus is a powerhouse veggie and it is optimal in the Spring months. I personally love to eat asparagus a variety of ways. Recently blanching asparagus has become one of my favorite cooking methods. It’s great to prep a bunch of asparagus all at once and have asparagus ready to go for the next few days. Here are some simple instructions on how to blanch.
Blanching Asparagus
Ingredients
- 1-4 Bundles Asparagus
- Large Pot
- Water
- Ice
- Sea Salt
Instructions
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Clean asparagus and chop off ends.
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Bring a large pot filled with one to four inches (depends on how much asparagus you are using) of lightly sea salted water to a boil.
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Add the asparagus and cook until bright green and crisp-tender. Usually takes about 3 to 7 minutes, depending on the size and quantity of asparagus.
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While the asparagus is boiling, fill a large bowl with ice & cold water.
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Remove the asparagus from the boiling water and immediately plunge them into the ice bath to halt cooking. Once completely cool, drain completely and pat dry.
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Blanched asparagus usually keeps for 3-5 days in fridge.
