Blanching is the term chefs use to describe cooking raw vegetables in rapidly boiling water for just a few minutes. The quick bath gently tenderizes raw foods but leaves them with a crisp, crunchy texture. Blanching also prepares foods for freezing by stopping enzyme actions that can cause a loss of texture, flavor or color. Asparagus, a fibrous and delicately flavored vegetable, benefits from this process whether you plan to eat the stalks right away or preserve them in the freezer.
Step 1
Wash and dry the asparagus stalks. With the knife and cutting board, trim the whitish ends from the stalks.
Step 2
Place the large frying pan on the stove and fill with water. Bring the water to a rapid boil over high heat.
Step 3
Fill the large shallow dish with water and add several ice cubes.
Step 4
Submerge the asparagus stalks in the boiling water. Cook smaller, thin stalks for two minutes; medium stalks for three minutes; thick stalks for four minutes.
Step 5
Remove the stalks with the tongs and immediately plunge them into the pan of ice water to stop the cooking process.
Step 6
Lift the stalks out of the ice water and dry them completely with paper towels. Serve immediately, or seal the stalks inside a plastic zip-top bag and place in the freezer.
Tips and Warnings
- Squeeze excess air out of the zip-top bag before sealing it to prevent freezer burn. Store frozen asparagus for up to eight months.
Things You'll Need
- Raw asparagus stalks
- Chef's knife
- Wooden cutting board
- Large frying pan
- Water
- Large shallow dish
- Ice cubes
- Tongs
- Paper towels
- Zip-top freezer bag (optional)
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