Thursday, March 14, 2013

Blanched Asparagus

Blanching is a wonderful way of preparing asparagus.  It is quick and is an efficient way of preparing a lot of asparagus for a crowd.  I serve this vegetable to guests frequently, and I often choose this method of preparation because it is so efficient and results in a perfectly tender-crisp, but not mushy product.

Fill a 2 or 3 quart saucepan about 2/3 with water.  Cover and bring to a boil over high heat.  Meanwhile, wash the asparagus and break away the tough ends.  Drop the prepared asparagus into the boiling water for about 1 minute (more or less depending on your preference and the size of the stalks) - or until it turns bright green.  Remove with tongs and place on a serving platter or large bowl Serve immediately or chill for a salad. 

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