New This Month

Blanched Asparagus

  • Servings: 10

Source: Martha Stewart Living, April/May 1992


  • 2 pounds asparagus


  1. Trim woody ends from asparagus and peel the bottom two inches of stems. Blanch in lightly salted water for about 5 minutes or until desired tenderness is reached; drain. Place several spears on each plate, alongside poached eggs; top with Herb Beurre Blanc if desired.

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