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Blanched Asparagus



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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