How to Blanch Asparagus
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How to Blanch Asparagus
Description
The process involves boiling asparagus in salted water briefly, typically three to four minutes, until they turn bright green and gain a tender-crisp texture. Immediately plunging the cooked spears into ice water stops the cooking process, locking in color and preventing overcooking.
Before blanching, asparagus should be trimmed either by cutting or snapping off the tough woody ends, which ensures only the tender part is cooked. Selecting firm, bright green spears with closed tips will yield the best results for texture and flavor. Storing asparagus upright in water in the refrigerator helps keep them fresh before use.
Blanched asparagus can be used in salads, as a side dish, or prepared in advance for recipes. Leftovers should be refrigerated and can keep for up to four days. Freezing is possible after blanching by freezing spears in a single layer before transferring to bags and thawing before reheating.
Ingredients
For the salad:
- 2 pounds asparagus trimmed
- 1 tablespoon salt optional
Instructions
To blanch the asparagus:
- Fill a large bowl with water and ice. In a large saucepan or stockpot, bring 1 inch water and 1 teaspoon salt to boil. Add asparagus, cover, and boil until bright green and crisp-tender, about 3 to 4 minutes.
- Immediately remove from boiling water and plunge into ice bath to stop the cooking. When completely cool, drain well and pat dry.
Notes
- Trim asparagus by snapping or cutting to remove tough ends before cooking.
- Choose firm, bright green spears with closed tips for best texture and flavor.
- Store asparagus upright in cold water in the refrigerator before blanching to maintain freshness.
- Blanched asparagus keeps refrigerated for up to four days; freeze by flash freezing individual spears before bagging for up to nine months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings (1 cup each)
Amount Per Serving
Calories 45 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 45kcal | 2% |
| Carbohydrates | 9g | 3% |
| Protein | 5g | 10% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 1749mg | 73% |
| Potassium | 458mg | 10% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 1715IU | 34% |
| Vitamin C | 13mg | 14% |
| Calcium | 56mg | 6% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
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Overall Rating
5
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