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Blanching is an essential skill for healthy cooking. When you blanch your food you lose none of the nutritional value and still enjoy a cooked taste and texture.
You can follow these same directions for cauliflower, broccoli, green beans or zucchini.
1 lb (.5 kg) asparagus, rinsed and the end chopped off
6 cups boiling water
1 teaspoon coarse salt
1. Bring the water to a rolling boil and add the salt
2. Prepare an ice bath for the vegetables
3. Put the prepared asparagus into the water for 7 seconds. The color should be bright green.
4. Immediately remove the asparagus from the water and into the ice bath.
Serve at room temp or add to a salad or stir fry
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