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Easy Blanched Asparagus with Cayenne, Lemon, and Garlic
5 from 51 votes

Easy Blanched Asparagus with Cayenne, Lemon, and Garlic

This asparagus recipe involves blanching tender asparagus spears briefly in boiling water, then shocking them in an ice bath to preserve their bright green color and crisp-tender texture. It’s finished with a light coating of butter seasoned with cayenne pepper, garlic powder, salt, and a squeeze of fresh lemon that brightens the flavor.

Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
Servings: 2 servings
Calories: 74 kcal
Course: Side Dish
Cuisine: American

Ingredients

  • 1 asparagus ends trimmed, bunch
  • 1-2 TBSP butter
  • ⅛ tsp cayenne pepper
  • 1/8-1/4 tsp garlic powder
  • 1/8-1/4 tsp salt
  • lemon fresh, a few wedges

Instructions

    Cup of Yum
  1. Excuse me while I get overly descriptive here. I always get a ton of questions on my blanching technique and I wanted to get super detailed with a super-short recipe. Mwah!
  2. First prep your ice bath. Though it seems silly, this is a fabulous step to include when you're blanching vegetables. Fill a medium-large bowl with ice and water and set aside. This will serve as a speedy method to shock the green beans and prevent them from continuing to cook. There's few things worse than mushy vegetables and this ice bath will prevent you from having sad, limp asparagus with dinner.
  3. Blanch the asparagus spears by bringing a shallow pan or skillet of water to boil, you'll want just enough water to cover the asparagus but not so much that they're swimming in it. Once you've reached a rolling boil, add the asparagus. They'll almost immediately turn bright green and start to tenderize. Give them just a few minutes [I'd say maybe 2-4] in the water before removing from heat. To test, spear one with a fork to ensure they meet your standards of al-dente. Some prefer a bit softer, I like mine a bit crisper. Immediately drain all liquid and submerge in your ice bath. Drain liquid once asparagus spears have cooled.
  4. Now you can go ahead and season the entire bunch [as I'll indicate below] or grab a handful of spears and store in your fridge for salad toppers or to use in your favorite pasta dish. Up to you! The full bunch of asparagus will make enough asparagus as a large side dish for two or a smaller side for four.
  5. To season the spears, melt your butter in the same skillet you used earlier on medium-high heat. Once the butter has melted, toss your asparagus in along with it and season with the above measurements, or adjust to taste. I make this so often that measuring goes out the window and I simply sprinkle and stir until it smells heavenly, then give it a quick taste to see if I want more of a certain spice. Start small and work your way up, you can always add more later! If you have fresh garlic on hand, it makes a great addition. I'm so garlic obsessed that even if I mince a clove or two into the pan with the asparagus I'll still use garlic powder for extra oomph! It's standard operating procedure around here.
  6. Since the asparagus are already technically cooked, you'll simply be warming them up with the butter and spices, in just a few minutes they'll be ready to scarf alongside your favorite dish. If you're planning out a big meal, you can save the butter/seasoning step for last and leave your blanched asparagus off to the side until your main course is ready. I love it when all my food is ready and piping hot at the same time!
  7. Squirt asparagus with lemon just before serving or allow everyone to add their own!

Notes

  • Use clarified butter or ghee for Whole30 or Paleo dietary preferences.
  • An ice bath after blanching is important to stop cooking and preserve texture and color.

Nutrition Information

Calories 74kcal (4%) Carbohydrates 4g (1%) Protein 2g (4%) Fat 5g (8%) Saturated Fat 3g (15%) Cholesterol 15mg (5%) Sodium 198mg (8%) Potassium 226mg (5%) Fiber 2g (8%) Sugar 2g (4%) Vitamin A 1070IU (21%) Vitamin C 6.3mg (7%) Calcium 27mg (3%) Iron 2.4mg (13%)

Nutrition Facts

Serving: 2 servings

Amount Per Serving

Calories 74

% Daily Value*

Calories 74kcal 4%
Carbohydrates 4g 1%
Protein 2g 4%
Fat 5g 8%
Saturated Fat 3g 15%
Cholesterol 15mg 5%
Sodium 198mg 8%
Potassium 226mg 5%
Fiber 2g 8%
Sugar 2g 4%
Vitamin A 1070IU 21%
Vitamin C 6.3mg 7%
Calcium 27mg 3%
Iron 2.4mg 13%

* Percent Daily Values are based on a 2,000 calorie diet.