Neon Green Crisp Asparagus
Ingredients
1 lb of large asparagus | ||
boiling water | ||
butchers twine | ||
large bowl of ice water | ||
kosher salt to taste | ||
melted butter (optional) |
This is a super simple technique that will yield beautifully bright green crispy asparagus.
Directions:
- Snap off the tough ends of each asparagus. Using a knife, trim the bottom ends of the asparagus so that they are approximately the same length.
- Using a vegetable peeler or sharp knife, start from the top bud of the asparagus and carefully peel away all skin.
- Tie the asparagus into four equal sized bundles using the butchers twine.
- Bring a large saucepan filled with water to a rolling boil, then add the asparagus bundles. Allow to blanch for about 2-3 minutes.
- Remove the bundles at once, then plunge into the ice water bath, until slightly cooled
- Remove the bundles from the ice bath and remove the butchers twine.
- Season the asparagus with a little kosher salt
- Can be served with melted butter if desired.
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