Asparagus Raw................................and Blanched
It’s spring time, and I want my asparagus to be as green as the grass in my front yard. The trick to a nice bright green finished product is to partly cook the asparagus in heavily salted water before shocking it in ice water. This frigid bath sets the color as well as stops the cooking process. You’ll be left with a clean bright product that will stand out in your finished dish instead of dulling, and fading into the background.
Here are some tips for blanching veg. I use this process almost any time I have a really fresh firm vegetable that I want to shine.
- First start with a lot of water. Large quantities will hold a better temperature when a cold ingredient is added cooking the product quickly. Speed is everything with this technique. For a small batch of asparagus I heat up a gallon.
- When the water is boiling add a boatload of salt. Remember when you were 7, boogie boarding, and caught a mouthful of the ocean? Re-create that experience on your stove. For my gallon of water I use a ten count pour from a box of kosher salt, and taste before adding more.
- Toss a small batch of your product in the boiling water and watch it closely. Medium sized stalkes can cook in a minute, smaller stalks even quicker. If you’re serving them stand alone cook till tender. If you’re going to continue to cook in another dish, pull them a little sooner.
- Have a big bowl filled with ice and water ready to go in your sink and immediately shock the asparagus in the ice bath till it’s ice cold.
- Repeat with remaining batches.
Now you’ve got some mostly cooked asparagus that will stay vivid green no-matter how you finish them. Try this soup, or a quick stir fry. Or use your super salty water to cook some potatoes for potato salad. They’ll soak up a ton of salt and be full of flavor. Just be sure to taste the salad before you do any extra seasoning.
Asparagus and Potato Salad
Ingredients:
One pound Asparagus
3 pounds Yukon gold potatoes
1/3 cup vinaigrette (banyuls maybe?)
4 slices bacon cooked crisp and crumbled (optional)
Instructions:
Blanch the asparagus in well salted water and shock in an ice bath. Cut into 1 inch piece and reserve
Cut potatoes into large dice (skins on) and blanch till soft. Drain and while still warm toss with asparagus and vinaigrette. Taste and adjust for seasoning. Finish with a crumble of bacon (optional)
