Best Blanched Asparagus Recipes

HOW TO COOK ASPARAGUS (ROASTED, GRILLED, OR BLANCHED!)

Steps:

• Place in a large bowl or clean sink filled with cold water. Drop in the asparagus and swish it around to remove any errant dirt. Discard the woody ends of the asparagus by grasping the end of the spear with one hand and just above the middle with the other hand, then bend until it snaps in half. Discard the woody end.
• Preheat oven to 400 degrees Fahrenheit. Dry asparagus by rolling around on a kitchen towel. Place asparagus in large a bowl and drizzle with olive oil - about 1 tablespoon per pound of asparagus. Add a couple of pinches of salt and toss until coated. Spread the asparagus on a large rimmed sheet pan - a single layer is best! Bake, rolling the asparagus once or twice, until golden brown and tender, 15-20 minutes (check after 10 minutes if your asparagus is very thin). Add additional salt to taste. Serve.
• Preheat grill on medium-high, about 450 degrees. Place asparagus in a bowl and drizzle with olive oil - about 1 tablespoon per 1 pound of asparagus. Add a pinch of salt and toss until coated. Lay spears on the grill. Close grill for a couple of minutes then open and turn asparagus with tongs. Cook for 2-3 more minutes, turning once or twice more, until the asparagus is tender and charred in spots. Remove from grill and serve, adding more salt if desired.
• Fill a large pot about halfway with water. Fill a large bowl with cold water and a few ice cubes, then set aside. Place the pot over high heat and bring to a boil. Add the asparagus. Cook for 2-3 minutes, until just tender. Using tongs, transfer asparagus to the bowl of ice water. Dunk a few times then remove from water and finish however you like - marinate in , saute in butter or olive oil, add a pinch of salt ... your choice!

BLANCHED ASPARAGUS

Steps:

• 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.

HEALTHY BLANCHED ASPARAGUS

Steps:

• Bring a large pot of water to a boil. Add salt and return water to a boil. Prepare an ice-water bath. Peel lower two thirds of each asparagus stalk with a vegetable peeler. Place asparagus in boiling water and cook until tender, about 3 minutes. Drain and immediately transfer asparagus to ice-water bath until cool; drain.

BLANCHED ASPARAGUS

Steps:

• Place asparagus in a medium pot filled with boiling salted water for 40 seconds. Remove asparagus and serve with sea bass.

BLANCHED ASPARAGUS WITH TARRAGON DRESSING

Steps:

• Prepare Asparagus
• Thicker asparagus works great for this method. If using, use a vegetable peeler to peel bottom third of asparagus spears. Cook asparagus in large pot of boiling salted water until just crisp-tender. Depending on the thickness of your asparagus this could be anywhere from 1-3 minutes. Drain; and immerse in ice water bath to cool quickly. Once cold, drain again. (Can be made 1 day ahead. Pat dry; wrap in paper towels, then plastic, and refrigerate.) Tarragon Dressing This is just a suggestion, any fresh herb variation will be good... I like tarragon or basil best.
• Make Dressing
• Tarragon Dressing This is just a suggestion, any fresh herb variation will be good... I like tarragon or basil best.

CRYO-BLANCHED ASPARAGUS

Steps:

• Dissolve the salt in the water. Rinse the asparagus and remove the small triangular scales that run the length of the stalk up to the tip. Leave the tip intact. Soak the asparagus in the brine for 10 minutes.
• Remove the asparagus from the brine and place it in vacuum-seal bags. Seal the bags and place them in the freezer. Alternatively, place the asparagus in zip-top bags, squeezing out as much air as possible, and place them in the freezer. Freeze for at least 8 hours and up to 24 hours.
• When the asparagus is frozen solid, remove it from the freezer, cut the bags open, and let the asparagus defrost in the refrigerator. Cut off the tough stem ends, then pat the stalks dry with a paper towel. The asparagus are much easier to clean after cryo-blanching. The asparagus is ready to be served or added to a cooked preparation.

BLANCHED ASPARAGUS WITH TOASTED WALNUTS

Steps:

• Grate peel and squeeze juice from orange. Pour juice into small saucepan; set peel aside for later use. Bring juice to boil on medium-high heat. Reduce heat to medium-low; simmer 10 minutes or until juice is reduced by half.
• Meanwhile, blanch asparagus in boiling water; drain. Add oil to orange juice; beat with wire whisk until well blended. Stir in salt and pepper.
• Place asparagus on serving platter; drizzle with orange juice mixture. Sprinkle with orange peel and walnuts.