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.