How To Blanch Asparagus
Learn How To Blanch Asparagus with my foolproof method! The vivid green spears are so versatile and delicious flavored simply with olive oil, salt, pepper, and lemon.
Servings 4 servings
Calories 54kcal
Equipment
- Large Pot
- Large bowl
- Colander
Ingredients
- 1 pound asparagus (450g)
- Salt to taste
- 1 tablespoon olive oil
- Black pepper to taste
- Lemon juice and zest
Instructions
- Bring a large pot of water to a boil. Season generously with salt. Fill another large bowl with ice water.
- Trim the woody ends of the asparagus by either snapping off the ends, or trimming about 1½ to 2 inches from the bottom.
- Once the water is boiling, drop the asparagus into the water. Cook for 2½ to 3 minutes, until the asparagus is bright green and slightly softened but still crisp. (Thinner asparagus may take less time, thicker asparagus may take longer. It’s best to taste one spear to see if it’s cooked how you like!)
- Remove the asparagus from the boiling water with a spider (or drain in a colander) and plunge it into the ice water to stop the cooking. Let it sit until no longer hot, about 2 minutes. Transfer to a colander or paper towel-lined plate to drain.
- Serve with a drizzle of olive oil, sprinkle of salt, pepper, and lemon zest, and a drizzle of lemon juice, if you like.
Notes
- Salt the water well. Not only does the salt infuse the asparagus with flavor, but it also helps maintain its vivid green color.
- Don't overcook the spears. Check thinner spears after 2 minutes and thick spears after 3 minutes to determine if they are tender enough for you. Cooking them for too long will make them mushy or stringy.
Nutrition
Calories: 54kcal | Carbohydrates: 4g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 2mg | Potassium: 229mg | Fiber: 2g | Sugar: 2g | Vitamin A: 857IU | Vitamin C: 6mg | Calcium: 27mg | Iron: 2mg