BLANCHED ASPARAGUS
Plunge asparagus into rapidly boiling water, then refresh in ice water to keep them crisp-tender and bright green.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 3
Steps:
- Prepare 1 1/2 pounds medium-thick asparagus (see Rinse and Snap). Have a large bowl of ice water ready. In a large saucepan, bring 8 cups water to a boil. Season with 2 tablespoons coarse salt, and add asparagus; boil until tender, 3 to 4 minutes (depending on thickness).
- Remove with tongs, or drain in a colander, and immediately transfer to ice water for 1 minute to stop the cooking process. Drain; refrigerate until completely chilled.
HOW TO COOK ASPARAGUS (ROASTED, GRILLED, OR BLANCHED!)
Got asparagus? (Lucky!) Here are three ways to make the magic happen: Roast it in the oven, char it on the grill, or blanch it on the stovetop. Whichever way you choose, it's easy and tasty as heck.
Provided by Kare for Kitchen Treaty
Time 15m
Number Of Ingredients 3
Steps:
- Place in a large bowl or clean sink filled with cold water. Drop in the asparagus and swish it around to remove any errant dirt. Discard the woody ends of the asparagus by grasping the end of the spear with one hand and just above the middle with the other hand, then bend until it snaps in half. Discard the woody end.
- Preheat oven to 400 degrees Fahrenheit. Dry asparagus by rolling around on a kitchen towel. Place asparagus in large a bowl and drizzle with olive oil - about 1 tablespoon per pound of asparagus. Add a couple of pinches of salt and toss until coated. Spread the asparagus on a large rimmed sheet pan - a single layer is best! Bake, rolling the asparagus once or twice, until golden brown and tender, 15-20 minutes (check after 10 minutes if your asparagus is very thin). Add additional salt to taste. Serve.
- Preheat grill on medium-high, about 450 degrees. Place asparagus in a bowl and drizzle with olive oil - about 1 tablespoon per 1 pound of asparagus. Add a pinch of salt and toss until coated. Lay spears on the grill. Close grill for a couple of minutes then open and turn asparagus with tongs. Cook for 2-3 more minutes, turning once or twice more, until the asparagus is tender and charred in spots. Remove from grill and serve, adding more salt if desired.
- Fill a large pot about halfway with water. Fill a large bowl with cold water and a few ice cubes, then set aside. Place the pot over high heat and bring to a boil. Add the asparagus. Cook for 2-3 minutes, until just tender. Using tongs, transfer asparagus to the bowl of ice water. Dunk a few times then remove from water and finish however you like - marinate in , saute in butter or olive oil, add a pinch of salt ... your choice!
Nutrition Facts : ServingSize 4 ounces, Calories 54 kcal, Sugar 2 g, Sodium 2 mg, Fat 4 g, SaturatedFat 1 g, Carbohydrate 4 g, Fiber 2 g, Protein 2 g
PICKLED ASPARAGUS RECIPE | CANNING ASPARAGUS
Pickled asparagus is a great way to preserve this springtime item. Take a minute to try this blue ribbon recipe which can be enjoyed straight from the jar!
Provided by Ann Accetta-Scott
Number Of Ingredients 10
Steps:
- Wash and remove wood end of asparagus. Blanch in boiling water for 30 seconds. Once blanched, dip into cold water to stop the cooking process.
- Add white wine vinegar, water, sugar, and salt to a stock pot. Bring to a raging boil.
- In each 25 ounce wide mouth mason jar add fresh lemon slice, 1 tsp dill weed, 1 tsp mustard seed, 1 tsp crushed red pepper, 1 clove of garlic, and asparagus. Fill jars until full. Making sure to leave a 1 inch head space
- Add brine, making sure to leave a one inch head space and remove air bubbles, adjust brine level if needed
- Wipe rims, add warmed lids and rings (rings should be applied finger tight)
- Process for the appropriate time based on your altitude (see time in blog)
Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat
PICKLED ASPARAGUS
Make and share this Pickled Asparagus recipe from Food.com.
Provided by southern chef in lo
Categories Vegetable
Time 25m
Yield 4 quarts
Number Of Ingredients 7
Steps:
- Bring the water, vinegar, and salt to a boil for 15 minutes.
- Remove all the cloves from the pickling spice (or as much as you can).
- Wrap the remaining spice in a cheese cloth or tea holder and hang in the vinegar mixture.
- Break off the ends of the asparagus and blanch for 1 to 1-1/2 minutes, then plunge into ice water.
- Place 1 garlic clove and 1 pepper into each quart jar. Pack the asparagus into the jars standing on end, then pour the vinegar mixture into the jars making sure its very hot at the time to ensure a good seal on the jars.
- Wipe rims, place lids and screw on bands fingertip-tight.
- Process in a boiling water bath for ten minutes.
- Store in pantry for 2-1/2 to 3 months before use.
Nutrition Facts : Calories 231.9, Fat 1.1, SaturatedFat 0.3, Sodium 8762.8, Carbohydrate 38.4, Fiber 17.5, Sugar 18.2, Protein 18.6
HEALTHY BLANCHED ASPARAGUS
Blanching asparagus is a very simple process that creates a healthy and delicious side dish.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 2
Steps:
- Bring a large pot of water to a boil. Add salt and return water to a boil. Prepare an ice-water bath. Peel lower two thirds of each asparagus stalk with a vegetable peeler. Place asparagus in boiling water and cook until tender, about 3 minutes. Drain and immediately transfer asparagus to ice-water bath until cool; drain.
POACHED GREEN ASPARAGUS RECIPE
Make and share this Poached Green Asparagus Recipe recipe from Food.com.
Provided by Papa D 1946-2012
Categories Vegetable
Time 30m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Peel and blanch asparagus, drain and set aside
- In a large sauté pan, heat 4 tablespoons of olive oil on medium-high heat.
- Add in mushrooms and sauté until soft. Season with salt and pepper.
- Add in shallots and garlic. Once they become fragrant, deglaze with sherry wine and flambé. Cook until all alcohol is cooked out.
- Add in heavy cream, vegetable stock and lemon juice - reduce by half.
- Turn off the heat and add the butter. Mix until butter is melted and emulsified.
- Add tomatoes and parsley then season to desired taste.
- Serve asparagus topped with sauce.
- Notes: Add crab meat to dish if desired.
- If you can't find morel mushrooms- crimini mushrooms or portabella mushrooms are a good substitute.
Nutrition Facts : Calories 1136.1, Fat 89.1, SaturatedFat 42.2, Cholesterol 208.8, Sodium 80, Carbohydrate 28.1, Fiber 5.3, Sugar 10.1, Protein 10.6
BLANCHED CRUDITES
Steps:
- Prepare a large pot of boiling salted water, and fill a large bowl with ice water.
- Remove the tough bottoms of the asparagus stalks. If they are thick, peel the stems half-way up the stalk.
- Add the carrots to the pot of boiling water and blanch for 1 minute. Immediately remove the carrots with a slotted spoon and plunge them in the bowl of ice water. Drain the carrots when fully cooled.
- Add the asparagus to the boiling water and blanch for 1 minute. Immediately remove the asparagus with a slotted spoon and plunge them into the reserved bowl of ice water. Drain the asparagus when fully cooled.
- Slice the radicchio into wedges.
- Arrange the carrots, asparagus, cherry tomatoes, and radicchio on a platter and serve with the Herb Dip.
- Place the cream cheese, sour cream, mayonnaise, scallions, parsley, dill, salt, and pepper in the bowl of an electric mixer fitted with the paddle attachment and blend. Serve at room temperature.
BLANCHED ASPARAGUS
Steps:
- Place asparagus in a medium pot filled with boiling salted water for 40 seconds. Remove asparagus and serve with sea bass.
More about "how to blanch asparagus food"
HOW TO BLANCH ASPARAGUS | VEGETABLES TECHNIQUE | NO RECIPE ...
From noreciperequired.com
1.8/5 (31)Total Time 15 mins
- I blanch asparagus, just about anytime I’m cooking for a dinner party, and many times when it’s just my wife and I. Blanching the asparagus, allows you to cook it most of the way well in advance, which is a huge time saver when I need it and n this cooking technique video, I show you how to do it.. You can get the asparagus 90% cooked in the afternoon, and then just finish it off right before serving; making your life easier at party time. Blanching also helps presentation. Asparagus is one of my favorite spring vegetables, but like just about all green vegetables, the longer you cook them, the more you lose the bright attractive green color, and get more of a drab looking green. By blanching, then shocking the asparagus, you “set” that nice green color, and they are more attractive on the plate. Blanching Asparagus
- Bring a pot of salted water to a strong boil Clean your asparagus Drop the asparagus into the water, and take a look at the clock – you’ll want to blanch them for about 3 minutes While the asparagus are blanching, fill another bowl with cold water, and a few ice cubes (to make sure it’s very cold) After 2 minutes check the asparagus with a fork or knife. When the stalks just turn slightly tender (but not fully cooked) remove them from the water, and transfer them into the cold water/ice bath Allow the asparagus to cool down, which stops the cooking process and sets that nice green color Remove them from the water, and wrap them in a wet paper towel. You can do this several hours ahead of time – just keep them in the fridge You’ve got blanched asparagus!! When you’re ready to cook them, take them out of the fridge and finish cooking – which will only take a minute or so.
EASY BLANCHED ASPARAGUS RECIPE | FOOD FAITH FITNESS
From foodfaithfitness.com
5/5 (1)Total Time 20 minsCategory Side DishCalories 61 per serving
HOW TO BLANCH VEGETABLES | BETTER HOMES & GARDENS
From bhg.com
Estimated Reading Time 6 mins
HOW TO BLANCH ASPARAGUS - KITCHN
From thekitchn.com
Estimated Reading Time 7 mins
HOW TO FREEZE ASPARAGUS - HEALTHIER STEPS
From healthiersteps.com
Ratings 1Servings 4Cuisine AmericanCategory Side Dish
- Cut the ends of the stalks off. I like to snap the end off of the first one to determine where the tender part starts; then, I cut all the rest of them to that same length. Make sure the asparagus is well rinsed with tap water.
- Sort the asparagus stalks into approximately equal-size groups. When you have various sizes, split them up into batches and blanch one or two batches at a time. The reason why you will want to blanch the asparagus in similarly sized batches is so that it cooks evenly. Due to their size, giant asparagus will take longer to cook and freeze than thinner asparagus stalks.
- You will need a large bowl full of cold water and ice, and a pot of boiling water about 1/3 full. For each batch of blanching asparagus, use a gallon of water per pound of prepared asparagus.
- In a blanching basket, place the asparagus in vigorously boiling water and push it to the bottom of the pan. You can also just place the asparagus in the pot without a basket. Cover the pot with a lid. You should be able to get the water back to boil within a minute, or you may have used too much asparagus compared to the amount of boiling water.
HOW TO COOK ASPARAGUS: 4 DIFFERENT WAYS - DELISH KNOWLEDGE
From delishknowledge.com
Cuisine AmericanCategory Side DishServings 4Total Time 15 mins
- Heat oven to 425F and rinse and trim the asparagus. Add the asparagus to a baking sheet. Drizzle with olive oil and season with salt. Using tongs or your hands coat the spears and then arrange into a single layer. Place the sheet into the oven and roast anywhere from 12-15 minutes or until lightly browned. Flip the asparagus halfway through to ensure even cooking.
- Cut the spears into 2-inch sections. Take a large skillet and heat 1 Tbsp of olive oil. Once the olive oil slides like water in the pan, add the asparagus and a pinch of salt. Cook until tender, typically 6-8 minutes for thick spears and 4-5 minutes for thin spears.
- Prepare the asparagus by rinsing, trimming, and cutting into pieces or whole sections. Next, prepare an ice bath by placing a bunch of ice cubes and water in a large bowl and set aside. Bring a large pot of water to boil then add asparagus to pot and cook for about 1 minute. Transfer the asparagus to the ice bath with a slotted spoon. Once cooled, remove the asparagus and pat dry with a towel.
- Using a shallow pan, fill with about 1 inch of water and 1-2 teaspoons of salt. Place the steamer insert over the pan and bring the water to a boil. After rinsing and trimming the asparagus spears, place them in a single layer into the steamer. Allow the spears to cook for up to 5 minutes with thicker spears and up to 3 minutes for thinner spears.
HOW TO COOK ASPARAGUS: 8 DIFFERENT METHODS TO TRY - TODAY
From today.com
Estimated Reading Time 5 mins
- How to blanch asparagus. In a large sauce pan, add the asparagus and as little water as possible to just cover them. Cook over high heat for about 4 to 5 minutes, until the rapidly boiling water is reduced to about a tablespoon.
- How to boil asparagus. In a large pot filled with lightly salted boiling water, add 10 asparagus stalks and cook them for 3 minutes, until they are bright green.
- How to steam asparagus. Place the asparagus flat in a bamboo steamer. For medium asparagus, steam for about 6½ to 7 minutes, until the vegetable becomes vibrantly colored.
- How to sauté asparagus. Trim the asparagus so they will fit inside a large pan. Preheat the pan until it is very hot — this is key, said Walsh. Add the trimmed asparagus and 1/2 cup water, and cook for about 4½ to 5 minutes.
- How to stir-fry asparagus. In a large, very hot pan, add 1/2 tablespoon vegetable oil and very thin, whole asparagus stalks. Using very thin asparagus is key for this cooking method, said Walsh.
- How to cook asparagus in the oven. Preheat the oven to 425 degrees. Toss the asparagus with olive oil and season with salt and pepper. Roast in the center of the oven for about 10 minutes, until the asparagus is tender and charred in spots.
- How to grill asparagus. For thin asparagus, preheat the grill to 550 degrees. For medium or thicker asparagus, preheat the grill to 425 degrees. Coat the asparagus with olive oil to keep them from sticking to the grill, and season with salt and pepper.
- How to microwave asparagus. Cut the asparagus in pieces that will fit in a microwave-safe bowl. Place the asparagus in the bowl and add half an inch of water.
HOW TO BLANCH AND SHOCK VEGETABLES IN 3 EASY STEPS ...
From allrecipes.com
Author Vanessa GreavesPublished 2015-03-01Estimated Reading Time 7 mins
- Get Your Hot and Cold Water Ready. Prepare a pot of boiling water and an ice bath (a large bowl full of ice and water). You can add salt to the boiling water if you wish — salt will permeate the outer walls of the vegetable being blanched and enhance the flavors — but salt also breaks down the vegetables over time and causes them to become mushy.
- Boil (Blanch) Place your vegetables into the boiling water, and keep the water at a consistent boil. Test the vegetables for doneness after a minute or so; vegetables should be tender but not mushy.
- Cool (Shock) When the vegetables are cooked but still crisp, quickly remove them from the boiling water with tongs or slotted spoon and plunge them into the ice bath.
HOW TO: BLANCH ASPARAGUS | KITCHN
From thekitchn.com
Estimated Reading Time 1 min
ASPARAGUS COMMON MISTAKES | BON APPéTIT
From bonappetit.com
Estimated Reading Time 4 mins
HOW TO COOK ASPARAGUS TO PERFECTION EVERY TIME | EAT THIS ...
From eatthis.com
Author April BenshosanEstimated Reading Time 4 mins
HOW TO MAKE PICKLED ASPARAGUS [PLUS WHY YOU SHOULD TRY IT!]
From tasteofhome.com
Estimated Reading Time 6 mins
HOW TO BLANCH VEGETABLES - TASTE OF HOME
From tasteofhome.com
Estimated Reading Time 6 mins
ABSOLUTELY SHOCKING! HOW TO BLANCH AND SHOCK YOUR WAY TO ...
From yummly.com
Estimated Reading Time 6 mins
HOW TO COOK ASPARAGUS | KNORR® | KNORR CA
From knorr.com
Estimated Reading Time 3 mins
HOW TO BLANCH ASPARAGUS - CULINARY HILL
From culinaryhill.com
Ratings 8Total Time 6 minsCategory Side DishCalories 45 per serving
ASPARAGUS RECIPES - HOW TO COOK ASPARAGUS 10 WAYS - THE ...
From thecookierookie.com
Category Side DishCalories 17 per serving
HOW TO BLANCH ASPARAGUS – A COUPLE COOKS
HOW TO COOK ASPARAGUS - BBC GOOD FOOD
HOW TO BLANCH ASPARAGUS | EATINGWELL
BLANCHED ASPARAGUS WITH RUNNY EGG - ETALK
From more.ctv.ca
Servings 4Total Time 15 minsCategory Appetizer
HOW TO COOK ASPARAGUS + 7 ASPARAGUS RECIPES - THE MOM 100
From themom100.com
BLANCH ASPARAGUS LIKE A PRO WITH THIS SIMPLE TRICK
From tastingtable.com
QUICK ANSWER: HOW TO BLANCH AND FREEZE ASPARAGUS ...
From montalvospirits.com
HOW TO BLANCH ASPARAGUS - CHATELAINE
From chatelaine.com
WHAT IS PURPLE ASPARAGUS? | EATINGWELL
From eatingwell.com
NATIONAL CENTER FOR HOME FOOD PRESERVATION | HOW DO I? FREEZE
From nchfp.uga.edu
NATIONAL CENTER FOR HOME FOOD PRESERVATION | HOW DO I? FREEZE
From nchfp.uga.edu
HOW TO COOK ASPARAGUS - BBC FOOD
From bbc.co.uk
HOW TO FREEZE ASPARAGUS | BBC GOOD FOOD
HOW TO PREPARE GREEN SPRING PRODUCE | THE FOOD LAB
From seriouseats.com
HOW TO FREEZE ASPARAGUS | ALLRECIPES
From allrecipes.com
HOW TO COOK ASPARAGUS 9 METHODS – NETWORKSASIA.NET
From networksasia.net
HOW TO CRYO-BLANCH VEGETABLES | THE FOOD LAB
From seriouseats.com
BLANCHING AND FREEZING VEGETABLES: FOOD: UNIVERSITY OF ...
From extension.illinois.edu
BLANCHING - NO RECIPE REQUIRED
From noreciperequired.com
HOW TO USE UP ASPARAGUS ENDS – RECIPE | FOOD | THE GUARDIAN
From theguardian.com
HOW TO GROW ASPARAGUS - HGTV
From hgtv.com
VEGETABLE BLANCHING DIRECTIONS AND TIMES FOR HOME FREEZER ...
From extension.umn.edu
HOW TO BLANCH AND FREEZE VEGETABLES - REGION OF WATERLOO
From regionofwaterloo.ca
HOW TO BLANCH ASPARAGUS | THE INDEPENDENT | THE INDEPENDENT
From independent.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love