Blanched asparagus
2 servings
10 minutes
Blanched asparagus is a simple yet exquisite dish that comes from European cuisine. Its tender, slightly crunchy stalks delight with freshness and a light nutty flavor. This cooking method preserves the natural taste of asparagus, making it an ideal side dish for meat, fish, or eggs. Blanching also helps retain nutrients and vibrant color, making the dish not only tasty but also aesthetically pleasing. Asparagus is traditionally considered a symbol of spring and renewal; its delicate flavor pairs perfectly with light sauces, olive oil, and spices. This dish is popular in restaurant cuisine but is easy to prepare at home while enjoying the freshness of each bite.
1
Trim the tough ends of the asparagus (green or white) to 2 cm and discard. Peel the stems with a vegetable peeler, leaving only the tip untouched.
- Fresh asparagus: 6 pieces
2
Boil water in a large pot, adding a little salt. Cook the asparagus stems for 4-5 minutes, no longer — they should remain crisp. Drain the water. The asparagus is ready.
- Fresh asparagus: 6 pieces