CRYO-BLANCHED ASPARAGUS

Cryo-Blanched Asparagus image

Yield serves 4

Number Of Ingredients 3

3 1/4 tablespoons/60 grams fine sea salt
8 3/4 cups/1,968.75 grams water
2 pounds/907 grams green asparagus (2 bunches)

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.