I cannot tell you how many times each week I find myself blanching a big batch of asparagus for use in salads and what have you. Especially now that my local markets seem to have them hovering at a bit under $2 per pound.
And, just consider these beautiful bright green stalks of goodness.
I mean, what is not to love?
Good thing it is also wicked simple to make.
Special thanks to chef Alex Guarnaschelli for sharing this method – you almost can’t call it a recipe.
•1 tbsp Kosher salt
•1 tbsp sugar
First things first, wash your asparagus, cut off an inch or so of the woody ends, and let them soak in a large, shallow bowl for 20 or 30 minutes.
While the asparagus is soaking, bring a large pan of water to a boil, then stir in the salt and the sugar.
Add the asparagus to the boiling salted (and sugared) water and cook (I like to cover the pan) and cook for two to three minutes, depending on how thick the asparagus is, until they are bright green and crispity tender.
Remove immediately from the hot water and plunge the asparagus into a large bowl of ice water – this will stop them from cooking any more and the shock will help to lock in that lovely green color.
Drain the asparagus and dry completely before stashing in a zipper bag in the fridge until needed.
If you’re like me, you’ll be needing it a heckuva lot.