I blanch asparagus, just about anytime I’m cooking for a dinner party, and many times when it’s just my wife and I. Blanching the asparagus, allows you to cook it most of the way well in advance, which is a huge time saver when I need it and n this cooking technique video, I show you how to do it.. You can get the asparagus 90% cooked in the afternoon, and then just finish it off right before serving; making your life easier at party time.
Blanching also helps presentation. Asparagus is one of my favorite spring vegetables, but like just about all green vegetables, the longer you cook them, the more you lose the bright attractive green color, and get more of a drab looking green. By blanching, then shocking the asparagus, you “set” that nice green color, and they are more attractive on the plate.
- Bring a pot of salted water to a strong boil
- Clean your asparagus
- Drop the asparagus into the water, and take a look at the clock – you’ll want to blanch them for about 3 minutes
- While the asparagus are blanching, fill another bowl with cold water, and a few ice cubes (to make sure it’s very cold)
- After 2 minutes check the asparagus with a fork or knife. When the stalks just turn slightly tender (but not fully cooked) remove them from the water, and transfer them into the cold water/ice bath
- Allow the asparagus to cool down, which stops the cooking process and sets that nice green color
- Remove them from the water, and wrap them in a wet paper towel. You can do this several hours ahead of time – just keep them in the fridge
- You’ve got blanched asparagus!! When you’re ready to cook them, take them out of the fridge and finish cooking – which will only take a minute or so.
You can use this same technique with tons of vegetables…Hope you enjoy!