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Asparagus – how to blanch. Thin or Thick, how to store and more!

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Why incorporate Asparagus?

Asparagus is an amazing spring vegetable that I look forward to every year! The best time to eat it for freshness, and nutrients is April through June.

I only eat asparagus seasonally cause that’s when it is fresh, delicious and not stringy.  During 2020, Lively Life ran zoom  cooking classes to reach out during Covid when I couldn’t go across the border. Every class  focused on incorporating a healthy food item into your kitchen. 

BLANCH and ……..

One class shared how to blanch asparagus so you can easily use it for asparagus salad, frittata and appetizer with prosciutto.

Blanch and BBQ, quick roast in the oven, or on stove or stir-frys, with pasta, or as a simple appetizer.   Asparagus also goes great with vinaigrettes, so salad, or pickling.

What goes great with Asparagus – peas, eggs, ricotta, goat cheese, potatoes, smoked meat (if you can find nitrate free or just minimize the amount of smoked meat you eat).

Boil 1 to 3 min.
Slightly cooked yet crisp.
Transfer to ice bath. Makes it bright green!
Pinch of Salt
Fry with Pecans or other nuts
Enjoy!!!

A few quick facts about asparagus. 

  1. Thick or Thin?-Many people think that thin asparagus is younger and more tender and thick asparagus is older and tougher, But the opposite is true. Thin spears are usually from older or more closely spaced planted plants while thick spears are from young vibrant plants. Thin spears are also harvested in the second year of growth to stimulate growth. Asparagus can grow over 6 inches a day under optimal conditions and for upto 20 years…CUT ONE TO SEE THE THIN GREEN RING for yourself!
  2. How to store asparagus:
    1.  put 1 inch of water in a container it can stand in with the elastic around it –  then put in the fridge. 
    2. Wet a paper towel and wrap around and on the bottom of the stocks, put back in a bag or storage container.
  3. How to cut it?
    1. Some people snap asparagus where they break easily.  This may cause some people to waste alot of the asparagus. I try to snap them near the end then cut the rest to that level. 
    2. In our recipe we simplified it and suggested just cutting off ½ to 1 inch

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Asparagus supports detoxification and reduces free radicals 

  1. Good Antioxidants include Vitamin C, E,and A as well as the mineral: selenium
  2. Has high levels of the MASTER ANTIOXIDANT called GLUTATHIONE which helps the liver function and removes toxins. 
  3. Asparagus help reduce diabetes, heart disease, inflammation and some cancers.   

Asparagus is a Natural Diuretic that helps get rid of excess fluids in the body, and blood; therefore decreases blood volume and blood pressure. So instead of taking diuretics for blood pressure you can just eat lots of asparagus

Asparagus Regulates Blood Sugar with Folate (B9), fiber, and chromium. 
BIOHACK ADVICE! So if you ever feel a sugar high and need to biohack your body – as in reduce your sugar high – eat something high in fiber, and even better is something with fiber and fat! So Asparagus with eggs is a great combination for blood sugar balancing.  Or Asparagus with nuts like what I did below in the recipe.

Asparagus – how to blanch

Lively Life
Asparagus is an amazing spring vegetable that I look forward to every year! The best time to eat it for freshness, and nutrients is April through June.
Print Recipe Pin Recipe
Prep Time 3 minutes
Cook Time 6 minutes
Total Time 6 minutes
Course Appetizer, Side Dish
Cuisine American
Servings 4 people

Ingredients
  

  • 1 bunch asparagus
  • 1/4 cup pecans or pistachios

Instructions
 

  • Put 6-8 cups of water, and 2 tbsp of salt in a large pan or pot.
  • Put the stove on high, bring to a boil.
  • While waiting for water to boil, cut off the woody bottom (1⁄2 – 1 inch) of the asparagus (keep elastic on the top and cut the bunch together at once.)
  • Prepare ice water bath by filling a large bowl with ~8 cups of water and add a tray (12 )large ice cubes
  • Place asparagus in boiling water for 1-3 minutes depending on the thickness.
  • With tongs take asparagus out of the boiling water and put in the ice water to stop the cooking process. Taste, if it tastes slightly cooked yet crisp, then transfer all the asparagus from boiling water to ice water. The asparagus will look bright green.
  • Let cool in ice water for 1 min (if no ice, then keep in cold water for longer ~2 min) then take out and dry on a towel.
  • Now you can use it as is! Or suggestions above – with eggs, frittata, salad, great with vinaigrette, appetizer with prosciutto, as a side dish.

Simple Side – Asparagus with nuts!

  • In frying pan, add asparagus and pecans or pistachios in a non-stick pan. Add a touch of avocado oil or butter if using cast iron pan.
  • Also you can add a pinch or two of Himalayan or sea salt.
Keyword appetizer, asparagus, blanch, quick, vegetables

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