New This Month

Blanched Asparagus


Plunge asparagus into rapidly boiling water, then refresh in ice water to keep them crisp-tender and bright green.

Source: Everyday Food, April 2006


  • 1 1/2 pounds medium-thick asparagus
  • 8 cups water
  • 2 tablespoons coarse salt


  1. Prepare 1 1/2 pounds medium-thick asparagus (see Rinse and Snap). Have a large bowl of ice water ready. In a large saucepan, bring 8 cups water to a boil. Season with 2 tablespoons coarse salt, and add asparagus; boil until tender, 3 to 4 minutes (depending on thickness).

  2. Remove with tongs, or drain in a colander, and immediately transfer to ice water for 1 minute to stop the cooking process. Drain; refrigerate until completely chilled.

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