Simple tricks are not just fun to know, but the right ones can really make your cooking better. And blanching is definitely one of those.
1 pound asparagus, rough ends trimmed
1 teaspoon Kosher salt
1 teaspoon each olive oil and butter
Fresh ground pepper
- Bring a large pot of water to a boil and add salt. When it boils again, add asparagus and cook about 3 minutes, or until crisp tender. Drain asparagus and put in a large bowl of ice and water to stop them from cooking. When cool, remove to paper towels and dry.
- Heat a non-stick pan to medium with the olive oil and butter and put in asparagus. Season with salt, pepper and cook a couple minutes. Remove to a serving plate and zest about half the lemon over the top – serve.