No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Blanched Asparagus

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

Blanched Asparagus

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.

Related Topics