Sam’s Cooking School: Lesson #2 Blanching

May 13, 2014

Sam’s Cooking School: Lesson #2 Blanching

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.

Sam the Cooking Guy


  • Prep Time: 15 minutes
  • Cook Time: 3 minutes
  • Yield: Makes 4 servings


  • 1 pound asparagus, rough ends trimmed
  • 1 teaspoon Kosher salt
  • 1 teaspoon each olive oil and butter
  • Fresh ground pepper
  • 1 lemon


  1. 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.
  2. 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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