How to Blanch Asparagus

Published on Tuesday, March 24, 2009, by CHOW Video Team / Edit Post

How to Blanch Asparagus

Christophe Gerard, chef de cuisine of FARM at the Carneros Inn, quickly boils asparagus in heavily salted water, then submerges it in an ice bath to keep it tender and bright green.

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  • Wow... Hell of tip there.

    Thank you very much Chef 24 for fleshing this 20 second bit of brilliance out for us. Like the chicken stock recommendaton.. and Pootie Jane for the Steam input... probably would not have considered that... Does Chowhound pay by the second for these tip videos.

  • If it's to be consumed hot or warm immediately, you'd steam as normal, probably not blanche

    Blanching would be used if it's to be eaten room temperature, as in a salad, where the color would be very important to presentation. After draining for 20 minutes, it should be near room temp.

  • To reheat it saute in oil or butter and season also can put it in shallow dish w/ chix stock and butter put in oven till tender,,, P.S. when blanching as shown stay with it dont walk away 3-4mins in a good boiling water,,

  • Check out Asparagus in Lemon-Marjoram Cream

  • but then isn't it cold? is there a way to reheat it without making it gross?