Boiled Asparagus
I love boiling asparagus because it’s a fast and foolproof way to bring out its fresh, delicate flavor while keeping the stalks vibrant and tender-crisp.
Ingredients
- 1 pound asparagus
- 8 cups water
- 1 teaspoon kosher salt
Instructions
- 1
Prepare the Asparagus – Rinse the asparagus under cool water. Using a knife, trim off the tough, fibrous ends, about 1 to 2 inches from the bottom.
- 2
Boil the Asparagus – In a large pot, bring water and salt to a boil. Add the asparagus spears and cook until bright green and fork-tender, about 1 to 3 minutes. Drain well, then season with salt and pepper to taste.
- 3
Chill the Asparagus (Optional) – If not serving immediately, transfer the boiled asparagus to an ice water bath to quickly stop the cooking process. Once cooled, drain well and store in an airtight container in the refrigerator. Season after reheating for the best flavor.
Cook it from the original
This recipe comes from jessicagavin.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on jessicagavin.com