Blanched Asparagus is a quick, easy side dish that pairs well with almost any protein. Top it with melted cheese, and even your picky eaters will likely say yum!
Getting children to eat vegetables – especially green ones – is not always easy. Asparagus, broccoli, Brussels sprouts, and cabbage are some of the hardest to sneak onto their plates. Aside from their appearance, these veggies also have a noticeable aroma many children may not enjoy. With blanched asparagus, you might be able to convince them to try this veggie.
Blanching asparagus helps preserve the vitamins and nutrients crucial to growing bodies. Because it is a rapid cooking method, blanching also helps maintain the vegetable’s bright green color, making it visually appealing to little ones. You can also do a lot with this asparagus side dish to dress up your meal.
How to Choose Fresh Asparagus
Before blanching asparagus, you want to ensure it is fresh. Knowing how to pick a bunch of asparagus at the grocery store will guarantee your mealtime success.
The first thing to check is the flowery-looking tip. You want tips that are tightly closed, not loose and open. The stalk end should be smooth and firm. Open tips and wrinkled stalks mean that the asparagus is no longer fresh.
You may find both thin or thick stalks at the store. I like to use very thin ones for stir-fries, as they cook quickly in a wok or skillet, but for this recipe, slightly thicker ones are better.
Trim the Ends Before Blanching Asparagus
The most crucial step in blanching asparagus is trimming the tough ends. You do not need a knife for this task. Grasp the top of the stalk in one hand and then hold the end between your thumb and the first two fingers of the other hand and give it a quick snap. The tough end of the stalk will break off naturally at the perfect spot.
Breaking off the tough end of the stalk ensures that your blanched asparagus will be tender to eat. The thicker the stalk, the harder the bottoms. These tough ends only harden further during cooking, which is why it is crucial to trim them away. If you prefer, you can use a sharp knife to cut at the point where the stalk is a paler shade of green or white. Snap off the hard end of one stalk, and that will show you where to cut the others.
How to Make Ahead and Store
Blanched asparagus will store well for up to 4 days in an airtight container in the refrigerator. Let the asparagus cool completely before refrigerating. It is not recommended to freeze asparagus after cooking – unless you purée and freeze it in ice cube trays and store the cubes in freezer bags. Puréed asparagus is excellent for soups and sauces, adding additional vitamins and nutrients to the dish.
Serving Suggestions
Blanched asparagus stalks are perfect with dips. Along with raw zucchini, broccoli florets, cherry tomatoes, and colorful bell peppers, I like to serve blanched asparagus stalks with this Sweet Onion Dip.
Roasted chickpeas are another fantastic item to include, whether on a buffet near the veggies or on a charcuterie board. Of course, asparagus is a versatile vegetable that goes well alongside any protein.
Blanched Asparagus Recipe
Ingredients
- 1 pound fresh asparagus
- Salt
Instructions
- Bring a large pot of water to a rolling boil and add a generous pinch of salt.
- While the water is heating, trim the woody ends from the asparagus spears.
- Once the water is boiling, add the asparagus and cook for 2 to 4 minutes, depending on thickness, until bright green and tender.
- Prepare an ice bath in a large bowl while the asparagus cooks.
- Immediately transfer the asparagus to the ice bath to halt the cooking process.
- After the asparagus has cooled in the ice bath for about a minute, drain it and pat dry with a clean towel.
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