5 from 40 votes
How to Blanch Asparagus
This guide demonstrates blanching asparagus by boiling trimmed spears until tender yet crisp, then immediately shocking them in ice water to stop cooking. The asparagus retains bright color and firm texture. Lemon zest, salt, pepper, and olive oil finish the spears, with an optional Mediterranean salsa topping for added flavor.
Prep Time
2 mins
Cook Time
4 mins
Servings:
6
people
Calories:
402 kcal
Course:
Side Dish, Salad
Cuisine:
Mediterranean
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 people
Amount Per Serving
Calories 402
% 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.