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



Ingredient Checklist


Instructions Checklist
  • 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).

  • 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.

Reviews (1)

14 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 4
  • 2 star values: 6
  • 1 star values: 1
Rating: 5 stars
I can't help but think the only people giving a low review don't like blanched asparagus. It's supposed to be pretty basic. The asparagus should be almost crunchy, and bright green! These were great on a VERY hot summer night.