Easy Blanched Asparagus Recipe | Food Faith Fitness (2024)

FAQs

Easy Blanched Asparagus Recipe | Food Faith Fitness? ›

Bring a large pot of water to a boil. Place a large bowl of ice water next to the stove. Add the asparagus to the boiling water and cook until bright green and crisp-tender, about 3 minutes. Using a slotted spoon, transfer the asparagus to the ice water (this stops the asparagus from cooking further).

Bring a large pot of water to a boil. Place a large bowl of ice water next to the stove. Add the asparagus to the boiling water and cook until bright green and crisp-tender, about 3 minutes. Using a slotted spoon, transfer the asparagus to the ice water (this stops the asparagus from cooking further).

Blanching, or briefly submerging vegetables in boiling salted water, can be a wonderful way to cook asparagus, despite the unappetizing image of an overcooked, gray, boiled vegetable. By cooking asparagus quickly in truly boiling water and then fully chilling it in ice water, you can "set" the green color.

Before you blanch your asparagus, it's important to cut it properly. Both thick and thin asparagus spears have tougher ends, but thicker stalks tend to have woodier, harder bottoms. No matter the thickness, these tough ends become even tougher when cooked, and should be trimmed off.

It's very important to salt your blanching water well. This will season the vegetables and (according to Harold McGee) keep them from leaching too many nutrients out into the water.

To blanch the asparagus:

Fill a large bowl with water and ice. In a large saucepan or stockpot, bring 1 inch water and 1 teaspoon salt to boil. Add asparagus, cover, and boil until bright green and crisp-tender, about 3 to 4 minutes. Immediately remove from boiling water and plunge into ice bath to stop the cooking.

The truth is that the bend-and-snap method can actually waste delicious asparagus. Where a stalk breaks depends on the overall thickness of the stalk (skinny stalks are more flexible), how you bend it, and even how fresh the asparagus is (super-fresh asparagus tends to be more rigid).

Thin asparagus is great for stir fries and sautéing. Fat asparagus is good for roasting or grilling, and best when you want to serve whole spears, even simply steamed. Medium spears work in almost any cooking method.

How Long Asparagus Lasts. Now that you're a pro at storing asparagus, you're probably wondering, "How long does asparagus last in the fridge?" Well, raw asparagus should keep for three to four days. And when it comes to freezing asparagus that's been blanched, it should keep for up to five months.

Like most vegetables, if frozen raw, the texture, taste, colour and nutritional value of asparagus deteriorates. Make sure you blanch or cook the veg first to preserve these elements.

When should you not cut asparagus? ›

Harvest of mature stands should stop about 6-8 weeks after initial spear emergence, once the spear growth and emergence slows down significantly, or when spear width is less than pencil size. In Minnesota, this is typically in late June. Far northern locations may stop harvest later, because their season began later.

Try roasting, sauteing, grilling and more to bring out the flavor in this crowd-pleasing vegetable. The harbinger of very early spring, asparagus stays in season through the summer. Its elegant, snappy stalks stand up well to a variety of preparations, including roasting, steaming, sautéing and grilling.

Try adding shredded, raw asparagus to pasta dishes and salads. Alternatively, enjoy the spears lightly steamed or sautéed in a frittata, or as a stand-alone side dish. Asparagus is a nutritious choice, regardless of whether it's cooked or raw. Try eating a combination of the two for maximum health benefits.

Asparagus contains an enzyme that creates a woody compound called "lignin," at the end of each spear. Lignin is not softened by heat, so it remains fibrous and tough after cooking. To eliminate lignin, snap (don't cut) the end of each spear just before cooking.

Like most vegetables, if frozen raw, the texture, taste, colour and nutritional value of asparagus deteriorates. Make sure you blanch or cook the veg first to preserve these elements.

Blanching asparagus is a great way to preserve its bright green color and tender yet crisp texture.

The best way to freeze asparagus

Blanching most fresh vegetables is a simple way to remove excess dirt and bacteria and prevent significant vitamin losses. Blanching asparagus before freezing can also help to minimize texture changes and preserve its vibrant green color.