Blanched Asparagus Recipes

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.

BLANCHED CRUDITES

Steps:

• Prepare a large pot of boiling salted water, and fill a large bowl with ice water.
• Remove the tough bottoms of the asparagus stalks. If they are thick, peel the stems half-way up the stalk.
• Add the carrots to the pot of boiling water and blanch for 1 minute. Immediately remove the carrots with a slotted spoon and plunge them in the bowl of ice water. Drain the carrots when fully cooled.
• Add the asparagus to the boiling water and blanch for 1 minute. Immediately remove the asparagus with a slotted spoon and plunge them into the reserved bowl of ice water. Drain the asparagus when fully cooled.
• Slice the radicchio into wedges.
• Arrange the carrots, asparagus, cherry tomatoes, and radicchio on a platter and serve with the Herb Dip.
• Place the cream cheese, sour cream, mayonnaise, scallions, parsley, dill, salt, and pepper in the bowl of an electric mixer fitted with the paddle attachment and blend. Serve at room temperature.

BLANCHED ASPARAGUS

Steps:

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

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.

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.