Content

• Steps
• Advice
• Warning
• What you need

Blanching is a method of preliminary boiling food with boiling water for a short time, then immediately adding it to ice to cool. This method works well with green vegetables like asparagus because it does not lose flavor, crunch and keeps the vegetables green. Blanching is used as a basic cooking method or as a preliminary method of preparing vegetables before pan-frying or stir-frying. This article will guide you in the correct blanching of asparagus.

Steps

1. 

   
   
   Choose asparagus. Choose asparagus that is straight and firm to the touch.
   • Asparagus should be light green in color and free from brown spots. The shoots are still tight.

     

   • Choose asparagus with stems of the same size for easy control over the cooking time.

     

     
     

2. 

   Prepare to boil a large pot of water. Add 1 tablespoon of salt before placing the pot of water on the stove.
   • Adding salt to boiling water not only adds seasoning, but also increases the water temperature. This makes the food more efficient.

     

     
     

3. 

   Prepare ice for soaking. Fill 2/3 of a large bowl with cold water. Add 6-10 ice cubes and let the ice melt.
   • Also known as "shocking the asparagus", the ice will lower the temperature of the asparagus and the process will take about as long as the boiling time.

4. 

   Blanch asparagus. Carefully add the asparagus to the boiling water until it turns a light green color. This usually takes 2-4 minutes, depending on the size (or diameter) of the stem.
   • Calculate the blanching time starting from the moment the water boils again after you put the asparagus in the pot of water.

     

   • For small stems, you only need to blanch for 2 minutes, on average 3 minutes. Most large-bodied bamboo shoots will take 4 minutes. However, these are only approximate times.

     

5. 

   Remove the bamboo shoots from the boiling water. As soon as you see the asparagus turn bright green and firm, remove the bamboo shoots from the boiling water with a small hole spoon or long handle racket. Then, soak the bamboo shoots in ice water immediately.

6. 

   Drain the asparagus. Put bamboo shoots in absorbent paper to drain.
   • If you are not planning on making asparagus after blanching or you have to take it somewhere (such as camping, partying at someone's house) keep it in a plastic bag lined with absorbent paper and refrigerate.

7. 

   Enjoy. Blanching is a basic cooking method, or in other words, pre-seasoning vegetables by stir-frying or pan-frying.
   • Blanching is an important step in the preparation for freezing vegetables. Boiling vegetables first will prevent the secretion of enzymes, causing them to lose their flavor, crispness and bright color.
   • Blanching vegetables before freezing also helps to wash away surface dirt and foreign molecules, reduces the risk of vitamin loss, makes vegetables softer and easier to pack.
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Advice

• For a simple and delicious dish, add a pinch of salt and a few drops of olive oil to asparagus before serving.

Warning

• When buying fresh asparagus, keep in mind that the asparagus won't stay fresh after 2 to 3 days, so it's best to cook it right away.

What you need

• Asparagus
• Pot
• Country
• Bowl
• Đá
• Salt
• Basket
• Spoon has small holes
• Pickers