Blanch asparagus in boiling water for 3 to 4 minutes, then quickly transfer it to an ice bath. This is how to blanch asparagus properly so that it is crisp-tender and perfectly green. And for a fun and beautiful way to serve it, top your blanched asparagus with a simple Mediterranean-style salsa for an elevated vegetarian side.
Asparagus!
Filled with nutrition including fiber, folate, and vitamins C and K, asparagus is a delicious and versatile vegetable that can make a beautiful statement no matter how you prepare it!
I love it quickly sauteed and finished with lemon and feta cheese or tossed in a veggie-forward pasta primavera. And when I’m in the mood for a beautifully composed salad, I often roast my asparagus whole to serve as a bed for a delicious mixture of fresh tomatoes and basil (if you haven’t tried my roasted asparagus salad yet, you need to put it on your list!)
But simple blanched asparagus, finished with nothing more than a drizzle of good olive oil and a good pinch of kosher salt is just as divine. And that’s what we’re doing today in this easy asparagus recipe. We’ll walk through how to blanch asparagus properly so that it is crisp-tender and perfectly green. Simple and delicious!
And I’ll give you one more way to dress up beautiful long asparagus spears with a delicious Mediterranean-style tomato salsa. It's a fun dish to make ahead because you can serve it chilled or at room temperature. And you'll love the fresh and bright flavors!
In this post
What to look for when buying asparagus?
While asparagus can be found year-round, the best time to buy it is between February and June (when it's in season). Here's what you should look for when buying asparagus:
- Long stems should be bright green in color, able to stand straight, and should feel nice and firm. (Both thick and thin asparagus spears are good, as long as the tough ends are trimmed off.)
- The flowery-looking tips should be tightly closed.
- Asparagus skin should be smooth.
- When you squeeze a fresh asparagus bunch, it should give you a bit of a squeaky sound.
How to store asparagus
I like to use fresh asparagus within a day or so of buying it for best flavor and texture. But if you need to keep asparagus fresh for a few days, there is a way to store it!
To store asparagus, place the stalks upright (stem side down) in a Mason jar with a bit of water and cover it loosely with a plastic bag before refrigerating (similar to what I do when storing my fresh greens and herbs). Asparagus will stay nice and fresh for about 4 days if stored like this.
How to cut asparagus spears
Before you blanch your asparagus, it’s important to cut it properly. Both thick and thin asparagus spears have tougher ends, but thicker stalks tend to have woodier, harder bottoms. No matter the thickness, these tough ends become even tougher when cooked, and should be trimmed off. Luckily, trimming asparagus spears is an easy task. Two ways to cut asparagus spears:
You can just eyeball it and, using a sharp knife, trim off the asparagus ends that look thicker are pale green or white. Or, bend one spear to use as a guide. The tough end will naturally snap right off. Use that stalk as a guide to cut the ends off the other asparagus stalks with a sharp knife.
How to blanch asparagus
If you’ve wondered how long to blanch asparagus, I’ve got you covered! Blanching asparagus takes just a few minutes and minimal prep! Here’s how to blanch asparagus:
- Cook the asparagus in boiling water. Boil about 8 cups of water in a large pot on the stove and season with 2 tablespoons of kosher salt. After washing and trimming 1 ½ pounds of asparagus, drop it into the pot of boiling water and cook for about 3 to 4 minutes or so.
- Shock the boiled asparagus in an ice bath. Have a bowl of ice water ready next to the cooking pot. As soon as the asparagus is cooked, quickly transfer it to the bowl of ice water (I use my tongs to do this, but a slotted spoon would work as well) and leave it for 1 minute. The ice bath method stops the vegetables from cooking more, and keeps the beautiful, vibrant green color. Drain the blanched asparagus.
What goes with asparagus?
Simple blanched asparagus, finished with olive oil, kosher salt, and maybe a squeeze of lemon juice is a great side dish to go with nearly anything you like! Try it next to a baked fish like lemon garlic salmon or roasted mackerel. It’s also delicious next to meat or poultry, like garlic dijon chicken and grilled lamb chops.
A little Mediterranean salsa to top your blanched asparagus
For something a little more special, try assembling your asparagus on a platter and top it with my simple Mediterranean-style salsa, made with tomatoes, shallots, and herbs. This fun dish can be served at room temperature or even cold like a composed asparagus salad, so you can prepare it ahead and keep it in the fridge, if you like.
Leftovers and storage
Blanched asparagus will keep in the refrigerator for up to 4 days in an airtight container. The salsa will keep for around 2 days. To prevent the asparagus from getting soggy, store it separately from the tomato salsa.
More asparagus recipes to try
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How to Blanch Asparagus
Ingredients
- 1 ½ pounds Asparagus, tough ends trimmed (preferably baby asparagus if available)
- Water
- Zest of 1 lemon
Optional Salsa Topping
- 1 Homemade Mediterranean-Style Salsa, see this recipe
Instructions
- In a cooking pot or large saucepan, bring 8 cups of water, seasoned with 2 tablespoons of kosher salt, to a boil. Have a large bowl of ice water ready next to it (this is an ice bath for the blanched asparagus).
- When water comes to a rolling boil, add the prepared asparagus. Boil until tender, 3 to 4 minutes (depending on thickness). Remove with tongs, or drain in a colander, and immediately transfer to the bowl of ice water for 1 minute to stop the cooking process. Drain; set aside to cool down a bit (or if you prefer to serve it as a salad, chill in the fridge for a bit).
- When ready to serve, arrange the asparagus on a serving platter. Season with salt and pepper. Add a drizzle of good extra virgin olive oil and lemon zest.
- (Optional) If you like, top your blanched asparagus with this Mediterranean salsa.
Video
Notes
- How to store asparagus: It's best to use asparagus within a day or two of buying it for best flavor and texture. But, to make it last a bit longer, place them in a jar with some water (stem side down) and loosely cover with a plastic bag. Refrigerate.
- How to cut asparagus spears: Two ways: Either eyeball it and trim off the white/pale green ends with a sharp knife. Or, bend one spear until it snaps. Where it snaps is where you should cut the rest of the spears.
- What to serve with blanched asparagus: Fish, chicken, and lamb all go very well with asparagus as a side dish. Or, top the asparagus with a simple Mediterranean-style salsa and serve it as a chilled composed salad.
- How to store leftovers: Blanched asparagus will keep for about 4 days in an airtight container in the fridge.
- Visit our Online Shop to browse quality Mediterranean ingredients including extra virgin olive oils, all-natural and organic spices, and more.
Nutrition
* This post has been recently updated with new information and media for readers' benefit.
Denise Henderson says
Can't wait to try this, looks fantastic!!
Dennis Gyorkos says
This recipe was amazing! I will make this for sure for company this summer as a cold pasta salad. My wife said she would like some noodles with it so I had some lemon flavoured noodles that I cooked up and refrigerated and then I doubled pretty well all the herbs, garlic, juice of a full lemon and the zest and about a pound of grape/cherry tomatoe mix and a shallot with some red onion. Will be a lot better when I’m using my own tomatoes. I think next time for how much of everything I added I will use a full teaspoon of sumac.😊
Suzy says
I love the idea of making this a pasta salad! Yum! Thanks, Dennis!
Judy says
Win-Win side dish for Asparagus Lovers!! Thanks for all your recipes! Easy peasey! Super flavor!
Sue says
Made this today and it's so colorful and healthy. I never blanched asparagus before and the 4 minute timing and ice bath was perfect. I'm 72 and trying to eat healthier because of heart problems, so thank you for this delicious recipe.
Suzy says
Good for you, Sue! Many well wishes on your healthy eating journey!
Dixie says
I made this tonight and it turned off perfect and delicious. Now to find more recipes with my leftover herbs.
elisabeth says
This recipe helped me enjoy eating asparagus...they're not one of my favorite veggies, but the salsa made all the difference.
Suzy says
Awesome! Thanks for giving it a try!
NF says
yum
Lisa says
That looks delicious!
Suzy says
Thanks, Lisa!
Allison Mann says
This caught my eye on instagram too and I had enough of the ingredients to give it a go. I was only short the mint and it was great without it thankfully tons of other crisp flavors. I used your idea of sautéing cut up asparagus and why the heck haven't I tried doing this before?? Brilliant! I served this along side shrimp and grilled mixed veggies. Perfect, will definitely make this again, so easy-quick-delicious! Thanks!
Suzy says
Sounds like a wonderful dinner! Thanks for sharing, Allison!
Allison says
I appreciate your weekly email menu ideas planner, thanks for these too!
Suzy says
So glad, Allison! Thank you.
Donna Cunningham says
This was so delicious. easy to make also. I love all of her recipes. I think I. make her recipes at least 2-3 days a week. Delicious!!!! Tonight I am making the stuffed peppers which I love also. Thanks Suzy for your great recipes.
Suzy says
My pleasure, Donna! So glad you're finding lots of good stuff here :).
Cindy Simon says
Saw this on your instagram feed yesterday and made it for dinner next to the Greek baked cod! Literally the BEST!
Suzy says
Yay! so glad to hear it, Cindy! Thanks
Gary McGuire says
Just made this tonight as a side dish with grilled salmon and it was a home run. Great accompaniment and complimentary flavors to salmon. Will definitely make this again.
Suzy Karadsheh says
Glad you enjoyed!
T Roman says
In the recipe you mentioned Zest of 1 lemon, when do you use it.
Suzy Karadsheh says
Just sprinkled on top of the cooked asparagus. Thanks for catching that.
Milena Ciambrone says
Thank you so much, I have a home run dinner, I will make again an again.
Suzy Karadsheh says
Milena, thank you! I'm so glad to hear this.
Jennifer Blake says
Beautiful color contrast between the asparagus and the salsa!
Kellie @ The Suburban Soapbox says
That looks so fresh and simple!
Suzy Karadsheh says
Thanks, Kellie! It really is!
Carolyn says
I am not a huge asparagus fan but I think i might like this!
Suzy Karadsheh says
Yay! Thanks for giving it a chance!
Jennifer Farley says
This looks so fresh and tasty!
Liz says
I have a couple of asparagus recipes I make over and over in the spring. I'm happy to have your fabulous Mediterranean salsa for a change of pace!
Suzy Karadsheh says
Yay! Thanks, Liz. Hope you give it a try!
Roxanne McLone says
Hi Suzy,
In the Mediterranean salsa you have a 1/4 of mint leaves. Is that tsp., TBsp. Or cup.
Thanks,
Roxanne
Suzy Karadsheh says
oops, so sorry Roxanne! Thanks for catching that! 1/4 cup.