Cryo Blanched Asparagus Food
GREEN BEANS WITH LEMON AND GARLIC
Keep your vegetable sides simple with the Neelys' healthy Green Beans with Lemon and Garlic recipe from Food Network.
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 17m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Blanch green beans in a large stock pot of well salted boiling water until bright green in color and tender crisp, roughly 2 minutes. Drain and shock in a bowl of ice water to stop from cooking.
- Heat a large heavy skillet over medium heat. Add the oil and the butter. Add the garlic and red pepper flakes and saute until fragrant, about 30 seconds. Add the beans and continue to saute until coated in the butter and heated through, about 5 minutes. Add lemon zest and season with salt and pepper.
CRYO-BLANCHED ASPARAGUS
Steps:
- Dissolve the salt in the water. Rinse the asparagus and remove the small triangular scales that run the length of the stalk up to the tip. Leave the tip intact. Soak the asparagus in the brine for 10 minutes.
- Remove the asparagus from the brine and place it in vacuum-seal bags. Seal the bags and place them in the freezer. Alternatively, place the asparagus in zip-top bags, squeezing out as much air as possible, and place them in the freezer. Freeze for at least 8 hours and up to 24 hours.
- When the asparagus is frozen solid, remove it from the freezer, cut the bags open, and let the asparagus defrost in the refrigerator. Cut off the tough stem ends, then pat the stalks dry with a paper towel. The asparagus are much easier to clean after cryo-blanching. The asparagus is ready to be served or added to a cooked preparation.
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