We enjoy blanched Asparagus for its great flavor and deep green color on our plate.
No special culinary equipment is needed for this vegetable preparation.
1 bunch of Asparagus Spears
Bowl of Ice
Heat a 3-quart saucepan with water until the water is boiling. Once the water is boiling, add a bunch of asparagus spears and let them boil for 2-3 minutes depending on the thickness of the spears. Remove the spears from the heat when the asparagus are tender yet still “al dente”. Quickly put the asparagus into an ice bath – a bowl of ice-cold water and ice. Cool the asparagus and then remove them and dry them.
Once the asparagus is dry, serve it with the Niçoise Sauce, which you can easily review by clicking that title.
We enjoy this dish at room temperature along with the Atlantic Salmon Fillet Poached. This recipe can easily be used for blanching broccoli or broccolini; both are great to serve with the Niçoise Sauce.