Blanched Asparagus

Looking for a new way to enjoy asparagus? Give blanching a try! This cooking method is quick and easy, and it brings out the vegetable's natural sweetness. Plus, it's a great way to pre-prepare asparagus for future use in salads, pasta dishes, or even on its own as a simple side. Ready to give blanching a go? Here's everything you need to know.

A simple and elegant dish

Blanched asparagus is a simple and elegant dish that makes a perfect addition to any dinner party. The key to successful blanching is to cook the asparagus spears for just a few minutes, until they are tender but still crisp. I like to serve blanched asparagus with a simple lemon vinaigrette, but it would also be delicious with a Hollandaise sauce or a pesto. If you're looking for a show-stopping recipe, try pairing blanched asparagus with sauteed shrimp and a light cream sauce. No matter how you choose to serve it, Blanched Asparagus is sure to impress your guests.

What does 'Blanched' mean in cooking

The term "blanched" is often used in cooking, but what does it actually mean? The definition of blanched is to cook something by boiling it briefly in water and then plunging it into ice-cold water. This process stops the cooking process and sets the color of the food. Blanched vegetables are usually used in salads or as a side dish.

Ingredients

Ingredients:

• asparagus spears
• water
• salt
• ( optional ) butter

Directions

Instructions:

1. Fill a pot with as much water as you need to cover the asparagus spears. Add a pinch of salt, then bring the water to a boil.
2. Gently add the asparagus spears to the boiling water. Cook for 2-3 minutes, or until they are bright green and just tender.
3. Remove the asparagus from the pot with a slotted spoon and place them in a bowl of ice water to cool.
4. Drain the asparagus and serve as desired. Enjoy!

Tips:

• Blanching asparagus is a great way to pre-prepare it for salads, pasta dishes, or even on its own as a simple side.
• If you're looking for a low-carb way to enjoy asparagus, try blanching it and then serving it with a dollop of melted butter. Delicious!

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