To blanch the asparagus: Fill a large bowl with water and ice. In a large saucepan or stockpot, bring 1 inch water and 1 teaspoon salt to boil. Add asparagus, cover, and boil until bright green and crisp-tender, about 3 to 4 minutes. Immediately remove from boiling water and plunge into ice bath to stop the cooking.
Can you blanch asparagus in advance?
Once you blanch asparagus, you can proceed right to freezing it. Here’s what to do: Place the blanched asparagus spears on a baking sheet in a single layer. Freeze 1 to 2 hours until solid.
How long should you blanch asparagus for?
Bring a large pot of water to a boil. Place a large bowl of ice water next to the stove. Add the asparagus to the boiling water and cook until bright green and crisp-tender, about 3 minutes. Using a slotted spoon, transfer the asparagus to the ice water (this stops the asparagus from cooking further).
Can I prep asparagus in advance?
The most common mistake people make when prepping raw asparagus is doing it too far in advance. They’ll turn wilty and unpleasantly chewy if chopped or peeled ahead of time. Either prep them right before assembling and eating—or store them in cold water. They’ll keep in the water in the fridge for up to 24 hours.
Do you salt water when blanching asparagus?
It’s very important to salt your blanching water well. This will season the vegetables and (according to Harold McGee) keep them from leaching too many nutrients out into the water. I add about 2 tablespoons of salt to 6 cups of water. An ice bath isn’t required for blanching asparagus.
Why do you put asparagus in ice water?
The ice bath is stopping the cooking process and preventing the stalks from cooking any further. Additionally, the asparagus will be perfectly tender (and not mushy!) for eating. Allow the asparagus spears to cool for 1 to 2 minutes, then drain well.
Do you cook asparagus after blanching?
To blanch the asparagus:
Add asparagus, cover, and boil until bright green and crisp-tender, about 3 to 4 minutes. Immediately remove from boiling water and plunge into ice bath to stop the cooking.
Do you have to boil asparagus before baking?
Nope! There’s no need to soak asparagus before cooking.
Should I blanch asparagus before grilling?
According to one food blogger, the secret to making perfectly tender, snappy grilled asparagus is a step that happens before the produce ever hits the grill. In order to prevent the asparagus from drying out on the high-heat cooking surface, it’s important to blanch the raw veggies prior to grilling.
How long should you boil asparagus?
When ready to cook, toss the salt into the boiling water and carefully lower in the asparagus. Turn the heat to low and simmer the asparagus, uncovered, until the spears are easily penetrated with a knife, usually after about 5 minutes but from 1 minute for very thin asparagus to 12 minutes for the very thickest.
How do you cook asparagus without getting soggy?
Overcooking It
Because it only takes a few minutes to cook, keep a close eye on it to avoid soggy, limp stems as the outcome. To avoid overcooking, take it out of the oven or off the stove a minute or so before you think it’s done. Another way to prevent overcooking is to shock the asparagus in an ice bath.
Does asparagus have to be blanched before you freeze it?
Like most vegetables, if frozen raw, the texture, taste, colour and nutritional value of asparagus deteriorates. Make sure you blanch or cook the veg first to preserve these elements.
How long do you blanch asparagus before freezing?
Blanch small spears 2 minutes, medium spears 3 minutes, and large spears 4 minutes. Add up to one pound of asparagus to the boiling water at a time. Be sure to have ample water in the pot so it returns rapidly to a boil, or you risk overcooking the asparagus, which also contributes to post-freeze mushiness.
What’s the best way to reheat asparagus?
You can reheat leftovers in the microwave or you can preheat your oven to 400°F and spread the asparagus out on a baking sheet. Toss them with 1 tablespoon of olive oil and bake until heated through.
How do you crisp up soggy asparagus?
Toss the stalks with a pinch of salt and 1 teaspoon olive oil. Arrange the stalks in the heated skillet and cook for 8 minutes (or until slightly browned), occasionally shaking the skillet to turn the stalks.
How do you keep asparagus green when cooking?
As soon as the asparagus is cooked, quickly transfer it to the bowl of ice water (I use my tongs to do this, but a slotted spoon would work as well) and leave it for 1 minute. The ice bath method stops the vegetables from cooking more, and keeps the beautiful, vibrant green color. Drain the blanched asparagus.
Should I snap asparagus?
The thicker the spear, the more pronounced the difference when snapped. THE BOTTOM LINE: You’ll throw away more asparagus if you snap off the ends, and the spears won’t look as long and elegant. For many reasons, we think trimming and peeling is worth the effort.
Should you peel asparagus?
The bottom woody inch or two of any asparagus should be discarded. Whether or not you peel the stalks depends upon their thickness. The larger the asparagus, the tougher the peel, and the more likely they are to need peeling. I usually peel the stalks if the asparagus is 1/2-inch in diameter or larger.
How long can you keep asparagus fresh in the refrigerator?
Asparagus tastes best when cooked the day you buy it. If that’s not in the cards, store them as you would store cut flowers: Trim the bottoms and stand the spears up in a glass or jar with about an inch of water. Cover with a plastic bag then refrigerate them for up to 4 days.
Why is my frozen asparagus mushy?
A stalk of asparagus is 93 percent water. When that water freezes, it creates large ice crystals that puncture the cell walls that provide the structure of the vegetable, and the result is the watery, mushy texture you experienced.
How long do you soak asparagus?
Tip 4: Wash it well. Fine grit can lurk in asparagus tips. To get rid of it, fill a bowl with cold water and soak the asparagus for a few minutes, then rinse off. That should rid the stems of any unpleasant sandiness.