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.
- 1-4 Bundles Asparagus
- Large Pot
- Sea Salt
Clean asparagus and chop off ends.
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.
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.
While the asparagus is boiling, fill a large bowl with ice & cold water.
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.
Blanched asparagus usually keeps for 3-5 days in fridge.