PERFECTLY BLANCHED ASPARAGUS

THE PERFECT WAY TO COOK ASPARAGUS … once you know it, you can’t un-know it.

If you’re not eating your greens, you’re making them wrong. I cooked them wrong for a while. Now, our family devours our greens. Over the years, I’ve found it increasingly important to celebrate each vegetable to its individual cooking needs. When it comes to asparagus, you want it to keep its crunch No mushiness. No droopiness. Fully cooked, crisp, and flavorful. My husband Franklin cooks them perfectly every time. I had to watch him make them. The best part … it’s so quick and easy to do! Find his recipe below.

Photography and write-up by Michelle Williams

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PERFECTLY BLANCHED ASPARAGUS

Yield: 4 Servings

Author: Franklin Williams

Prep time: 10 MinCook time: 2.5 MinInactive time: 2 MinTotal time: 14.5 Min

Ingredients

• Asparagus
• Salt
• Ice (roughly 2 cups)

KITCHEN TOOLS

• Peeler
• Stock Pot With Its Lid
• Tongs
• Large Mixing Bowl
• Paper Towel

Instructions

TO MAKE YOUR BLANCHED ASPARAGUS

1. Fill your stock pot 3/4 of the way full. Liberally season your water with salt. Bring to a rolling boil.
2. In the meantime, use your peeler to remove the outermost layer from the bottom 1 1/2 inches of each of your asparagus stalks.
3. Prepare your ice bath. Fill your large mixing bowl with ice-cold water. Add your ice to it.
4. Using your tongs, gently place your asparagus in the boiling water. Boil for 2 1/2 minutes.
5. Use your tongs to transfer your asparagus into your ice bath.
6. Lay a long piece of paper towel on your work surface. Use your tongs to transfer your asparagus to a single layer on your paper towel to absorb extra water.
7. Eat as is or use your asparagus as a base and make a sauce for them.
8. Eat and enjoy!

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