Blanched Asparagus
Learn how to perfectly blanch asparagus until it's bright green, with a tender crisp texture. Blanched asparagus is perfect to be added to any recipe, or for freezing.
Ingredients
- 1 pound Asparagus
- 4 quarts water
- 1 teaspoon salt
- Ice water and ice cubes
Instructions
- First, you'll need to trim the asparagus. Cut off about an inch from the bottom of the stalk. You can save the trimmings for vegetable stock.
- In a saucepan or a large pot, bring water to a boil and salt it.
- Fill a large bowl with cold water, add ice cubes to it, and set aside.
- Add the prepped asparagus to the boiling water, and set your timer to 2-3 minutes. The broccoli should be bright in color, crisp and tender at the same time.
- Remove from the saucepan with a spider strainer, and plunge into the ice bath to stop the cooking process. Leave for 1 minute, then drain and use as desired.
Notes
Freezing: After blanching the asparagus, drain it from water and place it on paper towels then flash freeze. To flash freeze, place on a baking sheet in a single layer and freeze for 30 minutes or until it's solid frozen. Then transfer to a Ziploc bag, seal, and freeze for up to 1 year.
Nutrition
Calories: 39kcal | Carbohydrates: 8g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 674mg | Potassium: 358mg | Fiber: 3g | Sugar: 2g | Vitamin A: 706IU | Vitamin C: 101mg | Calcium: 82mg | Iron: 1mg
Find it online: https://littlesunnykitchen.com/how-to-blanch-asparagus/