Neon Green Crisp Asparagus


  • 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.

  • 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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