How to Blanch Asparagus

Course: Appetizer

Cuisine: American

Prep Time: 0

Cook Time: 5

Total Time: 5

Servings: people

Calories: 23kcal

Author: Platings and Pairings

Learn how to blanch asparagus! It’s a foolproof method that yields the most vibrant and tender asparagus you’ve ever had. Ready in 10 minutes or less and a delicious side dish, mix-in for salads and risotto, or topping on a grain bowl.

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Equipment

Ingredients

1 ½ pounds asparagus ends trimmed
1 Tablespoon kosher salt

Instructions

Fill a large pot with 8 cups water and add the kosher salt.
Bring to a boil over high heat.
Once boiling, add the asparagus and cook until just tender, 3-4 minutes, depending on thickness.
Prepare a bowl of ice water.
Once the asparagus is tender, remove with tongs, or drain in a colander, and immediately transfer to the bowl of ice water for 1 minute to chill and to stop the cooking process.

Notes

Storing

If you end up with leftover cooked asparagus, store it in an airtight container or ziplock bag in the fridge for 3 to 4 days. You can also freeze blanched asparagus for up to 3 months.
Reheat the asparagus in a skillet over medium heat or in the microwave, keeping in mind that it will soften very quickly if cooked too long.

Tips and tricks

Trim the asparagus on the end where the stock turns from white to green. The easiest way to do this is to line up the spears in a row and slice off the ends all at once.
Salting the boiling water will always yield tastier asparagus!
A shorter cook time (1 to 2 minutes) yields firmer, more tender asparagus while a longer cook time (3 to 4 minutes) yields softer asparagus.
Remember to adjust the boiling time based on the thickness of the asparagus spears (thicker spears take longer to become al dente).
A fork should be able to pierce through the asparagus but still feel some resistance after it’s done boiling. This is how you’ll know it’s cooked properly.
After chilling, dry the asparagus on a paper towel-lined plate.

Nutrition