So, I have been buying fresh locally grown asparagus at the farmer's market for a few weeks and had an issue last week. I snapped the stems as usual. I immersed them in a large, container. Very little sand on the bottom. I continued to change the water until clean. Just to be sure, I rinsed each one individually under running water. O'Shaughnessy When the usual pie lineup feels boring and uninspired for your dessert repertoire, you've got to make Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.
By signing up, you agree to our Terms of Use and acknowledge the data practices in our Privacy Policy. You may unsubscribe at any time. Instead, test one, being sure to apply just enough pressure so that it breaks off naturally , not in half. Use that as a guide and simply slice through the rest of the spears at the same point.
Keep them bunched together with a rubber band for even easier going. Martinez always blanches asparagus, no matter how he's making them. Blanching seasons the spears and also gives them a kick-start in the cooking process. Without blanching, you'd char the outside but the inside would still be raw. Any longer, and you're just boiling them.
But don't stop there. There's another step after blanching that's just as important. Shocking veggies stops the cooking process and keeps their color vibrant and bright.
Immediately after blanching the spears, use tongs or a spider strainer to transfer them to a large bowl of ice water. Swirl them around in the cold water until their temperature drops, then remove and drain. Crispy and delicious! This raw salad airs perfectly with a citrusy vinaigrette. Thinner asparagus may only need to be trimmed by an inch 2.
Dry the asparagus between kitchen towels. Lay a kitchen towel open on your work surface. Spread the cleaned asparagus on the towel in a single layer. Lay another kitchen towel over the asparagus and rub it gently across the asparagus. They should dry as they roll between the 2 towels. Use or store the asparagus. You can use the cleaned and trimmed asparagus immediately.
You can also store the cleaned asparagus in the refrigerator for 3 to 4 days. Set the asparagus bunch upright in a jar or bottle so the damp towel is in the bottom and refrigerate it. Did you make this recipe? Leave a review. Method 2. Bring a pot of water to boil. Get out a large pot and fill it three-quarters full with water. Put a lid on the pot and set it on the stove.
Turn the heat to high and bring the water to a boil. Dip the asparagus in the boiling water. Use tongs to hold several asparagus stalks. Lower the asparagus into the boiling water and hold them there for a few seconds. If there are any small leaves on the stalks, they should wilt a little. Lift the asparagus out of the boiling water and continue to dip the rest of the asparagus.
Rinse the asparagus under cool water. Set the asparagus in a strainer or colander and set it in the sink. Run cool water over the asparagus to stop it from cooking. The cold water will also help the asparagus keep its bright color. Use the asparagus or store it in the refrigerator. Use the cleaned asparagus in your recipes. Place the asparagus bunch upright in a jar or bottle.
Method 3. Rinse the asparagus under cold water. Gather the stalks of asparagus and hold them under the faucet. Wash the asparagus with cold water and ensure that the grit at the tender tip of the stalks is rinsed away. Use a vegetable peeler to peel the asparagus. Move the rinsed asparagus to a work surface. Take a vegetable peeler and peel each stalk from the base of the tender tip to the tough end.
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