Q&A for How to Blanch Asparagus

If you're going to freeze the asparagus, most people prefer to blanch it first. I put them in a Ziploc bag and freeze without blanching.

Blanching is a specific cooking technique where the food is cooked in boiling water for a brief period of time and then immediately chilled in a bath of ice water. Blanching is great for a couple of different purposes. You can blanch asparagus before you can or pickle it. You can also blanch it before you freeze it to help it last longer. The most common reason to blanch asparagus is to cook it so it's tender but still has a nice crunchy texture. It also helps the vegetable keep its vibrant green color, rather than the dull complexion that can sometimes happen when you boil asparagus. Blanching is also super easy to do, making it an easy way to prepare asparagus.

Properly blanching your asparagus can help it last longer and keep its bright green color when you store it in the freezer. Start by trimming the ends off, which are less flavorful and chewier. Bring a large pot of water to a rolling boil and add about 2 tablespoons (29.6 grams) per 6 cups (1,400 millilitres) of water. Add your asparagus into the boiling water and let it cook for about 3 minutes, until the stalks are bright green. Then, transfer them immediately into an ice bath. Let them soak for about 2-3 minutes so they cool down fully. You can then put them in plastic freezer bags. Squeeze out all the air and seal them shut tightly before you stick them in the freezer. You can keep them there for 8-12 months.

Not necessarily, but it really does make them better. If you grill, sear, or roast asparagus without blanching them then the outside could get nice and charred, but the inside would still be raw and chewy. Blanching kick-starts the cooking process, and it isn't super difficult to do. Honestly, the extra effort may be worth it. Drop them into a pot of boiling water with some salt for about 2-3 minutes. Then transfer them to a big bowl of ice water for another 2-3 minutes. Once they cool down, you're all set! You can cook them however you want and the center will be nice and tender. Bon appetit!