Blanching asparagus is a very quick way to cook asparagus and maintain a little crunch. Asparagus cooks so fast this way that is only takes a minute or two. If you don't like the crunch, then cook 1 minute longer.
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To quickly blanch the asparagus instead of steaming...
In a skillet large enough for the asparagus to lie flat, add about 1/4 inch of water. Place the skillet over medium heat, cover and bring to boil.
Bring back to a boil, reduce heat and blanch for 1 to 3 minutes until the asparagus is crisp tender. If you skillet is too small for one layer, after 1 minute, move the spears to transfer the spears on top to the bottom and vice versa. Finish cooking to desired crunch.
Choice of fat - Asparagus really doesn’t need much more than salt and pepper, but for a little extra flavoring, I would suggest either bacon drippings, extra virgin olive oil, garlic infused olive oil, or preserved lemon butter. If you use the butter, then cut back on the salt and pepper.
Recipe author: MJ of MJ's Kitchen