Cryo Blanched Asparagus Recipes

BLANCHED ASPARAGUS

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.

HEALTHY BLANCHED ASPARAGUS

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.

CHILLED ASPARAGUS SALAD

Steps:

• I like asparagus al dente, slightly crunchy. Bring the water to a boil in a large pot over medium heat. Add salt until it tastes like mild seawater. How will you know? Take a little water with a spoon and taste it, then add the sugar.
• Prepare an ice bath by filling a bowl, large enough to hold the asparagus, with cold water. Add some ice cubes. Plunge the asparagus into the ice bath before cooking. This will help to bring any limp stalks back to life. Remove from the ice bath, plunge them into the boiling water and allow them to cook, 2 to 3 minutes. Use a slotted spoon to remove them from the water, transferring them immediately to the same ice bath. Allow them to sit in the ice bath for a few minutes, swirling them gently in the water to assure they are all cooling quickly in the cold water.
• The most important step for this dish? Drying the stalks once they are removed from the ice bath. Taking care that no water gets into the final salad is the best way to assure that the maximum flavor will be enjoyed! Transfer the asparagus to a large plate or platter lined with a kitchen towel and refrigerate.
• In a medium bowl, combine the lemon juice, white wine vinegar, honey and mustard. Stir to blend. Whisk in the olive oil in an even, steady stream. When all of the oil has been integrated, taste and adjust the seasoning, if needed.
• When ready to serve, remove the kitchen towel from the asparagus and simply toss the asparagus in the dressing to coat them completely. Arrange the stalks on plates and serve.

HOW TO COOK ASPARAGUS (ROASTED, GRILLED, OR BLANCHED!)

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!

CRYO-BLANCHED ASPARAGUS

Steps:

• Dissolve the salt in the water. Rinse the asparagus and remove the small triangular scales that run the length of the stalk up to the tip. Leave the tip intact. Soak the asparagus in the brine for 10 minutes.
• Remove the asparagus from the brine and place it in vacuum-seal bags. Seal the bags and place them in the freezer. Alternatively, place the asparagus in zip-top bags, squeezing out as much air as possible, and place them in the freezer. Freeze for at least 8 hours and up to 24 hours.
• When the asparagus is frozen solid, remove it from the freezer, cut the bags open, and let the asparagus defrost in the refrigerator. Cut off the tough stem ends, then pat the stalks dry with a paper towel. The asparagus are much easier to clean after cryo-blanching. The asparagus is ready to be served or added to a cooked preparation.

ASPARAGUS CRUDITES WITH MAYONNAISE VERTE

Steps:

• Have ready a large bowl of ice and cold water. In a large saucepan of boiling salted water blanch asparagus 1 minute and transfer with tongs to ice water to stop cooking. Drain asparagus well in a colander and pat dry. Asparagus may be blanched 1 day ahead and chilled in a sealable plastic bag.
• Wash and dry parsley and in a blender purée with oil, verjus or lemon juice, and mustard until smooth. Stir purée into mayonnaise and season with salt and pepper.
• Serve mayonnaise with asparagus for dipping.
• *Verjus is available at some specialty food shops and by mail order from Dean and DeLuca. Call 212-226-6800 ext. 268

EASIEST ASPARAGUS RECIPE

Steps:

• Melt 2 tablespoons butter in a skillet over medium-low heat. Cook asparagus in melted butter, stirring a few times, until tender, 6 to 8 minutes.
• Drizzle honey over the asparagus and stir to coat; season with garlic powder and cayenne pepper.

COLD ASPARAGUS WITH PROSCIUTTO AND LEMON

Steps:

• Bring a large pot of lightly salted water to a boil. When the water is boiling hard, add the asparagus and cook until tender but still crisp, about 4 minutes. Quickly drain the asparagus and plunge into a bowl of ice water to stop the cooking and maintain the bright green color. Drain again and pat dry with paper towels.
• Separate the asparagus into 5 small bundles and wrap each one with a slice of prosciutto. Sprinkle each bundle with lemon zest and lemon juice.