Sam’s Cooking School: Lesson #2 Blanching
- Prep Time: 15 minutes
- Cook Time: 3 minutes
- Yield: 8 Servings
- 1 pound asparagus, rough ends trimmed
- 1 teaspoon Kosher salt
- 1 teaspoon each olive oil and butter
- Fresh ground pepper
- 1 lemon
- 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.
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