How to Blanch Asparagus
User Reviews
5
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Prep Time
2 mins
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Cook Time
4 mins
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Servings
6 people
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Calories
402 kcal
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Cuisine
Mediterranean
How to Blanch Asparagus
Description
To blanch asparagus, tender young spears are trimmed and briefly boiled in well-salted water. Cooking time is typically 3 to 4 minutes depending on thickness, aiming for crisp-tender stalks with bright green color. Immediately transferring the asparagus to an ice water bath halts cooking, preserving texture and enhancing the vivid green hue.
After draining, the asparagus can be served slightly warm or chilled. Seasoning with salt, pepper, a drizzle of quality extra virgin olive oil, and fresh lemon zest complements the natural flavor and freshness of the vegetable. Alternatively, topping blanched asparagus with a flavorful Mediterranean-style salsa adds a bright, savory element to the presentation.
Blanched asparagus pairs well as a side dish with many proteins such as fish, chicken, or lamb. Leftover asparagus keeps about four days in an airtight container in the refrigerator. For longer freshness, stand fresh asparagus stems in water covered loosely with plastic in the fridge. Trimming spears can be done by snapping where they naturally break or cutting off the woody ends with a knife before cooking.
Ingredients
- 1 1/2 pounds asparagus tough ends trimmed (preferably baby asparagus if available
- water
- lemon zest of 1
Optional Salsa Topping
- 1 Mediterranean-style salsa see this recipe, homemade
Instructions
- In a cooking pot or large saucepan, bring 8 cups of water, seasoned with 2 tablespoons of kosher salt, to a boil. Have a large bowl of ice water ready next to it (this is an ice bath for the blanched asparagus).
- When water comes to a rolling boil, add the prepared asparagus. Boil until tender, 3 to 4 minutes (depending on thickness). Remove with tongs, or drain in a colander, and immediately transfer to the bowl of ice water for 1 minute to stop the cooking process. Drain; set aside to cool down a bit (or if you prefer to serve it as a salad, chill in the fridge for a bit).
- When ready to serve, arrange the asparagus on a serving platter. Season with salt and pepper. Add a drizzle of good extra virgin olive oil and lemon zest.
- (Optional) If you like, top your blanched asparagus with this Mediterranean salsa.
Notes
- To extend asparagus freshness, store upright in a jar with water covering stems and loosely cover with plastic in the refrigerator.
- Trim asparagus by snapping where each spear naturally breaks or cutting off woody ends with a sharp knife.
- Blanched asparagus can be served chilled or slightly warm with simple seasoning like salt, pepper, olive oil, and lemon zest.
- Complement goat, chicken, lamb, or fish dishes well by serving blanched asparagus as a side or topping with Mediterranean salsa.
- Leftover blanched asparagus will keep in an airtight container refrigerated for about 4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 402 kcal
% Daily Value*
| Calories | 40.2kcal | 2% |
| Carbohydrates | 8.3g | 3% |
| Protein | 3.4g | 7% |
| Fat | 0.3g | 0% |
| Saturated Fat | 0.1g | 1% |
| Sodium | 12.5mg | 1% |
| Potassium | 405mg | 9% |
| Fiber | 3.3g | 13% |
| Vitamin A | 1635.4IU | 33% |
| Vitamin C | 27.9mg | 31% |
| Calcium | 44.9mg | 4% |
| Iron | 3.3mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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