1. It is important to use sufficient water such that when the asparagus is immersed in the boiling water it comes back to the boil within one minute. One gallon of water per pound of prepared vegetables is recommended. So if you are using a large (not huge) saucepan you will probably get about 2 pints of water boiling (just under ¼ gallon) which you can then use for ¼ pound of asparagus (about 6-8 spears).
2. Have on hand a large bowl of iced water or cold water and running cold water to run over the blanched asparagus as it cools.
3. Also have ready clean freezer containers or sealable plastic bags.
To Blanch Asparagus:
4. Rinse the asparagus spears in fresh water to clean off any loose sand or grit, cut or snap the woody ends off.
5. Bring the water to the boil.
6. With the heat still on high immerse the asparagus in the boiling water so that it comes back to the boil as quickly as possible.
7. Boil the asparagus for 2,3 or 4 minutes depending on the thickness of the stalks. (2 minutes for thin, 3 for medium, 4 for fat).
8. Remove from the boiling water and immerse straight away into the iced or cold water. You need to stop the cooking process as quickly as possible to preserve the asparagus’ texture.
9. When the blanched asparagus spears are cold dry them on kitchen paper and pack in airtight freezer containers or freezer bags.
From: Asparagus-lover.comShare to Print