The ends are less flavorful and chewier, making them undesirable to eat.
Your water should come to a boil in about 5 minutes.
While adding salt is optional, it helps season the asparagus and help it retain nutrients.
As you do this, be careful not to burn yourself on the hot pot or from the steam.
Your asparagus is ready when the stalks are bright green.
If you overcook your asparagus, it will get soggy and turn a shade of dark green. The cold water stops the cooking process and softens your asparagus.
For example, you can serve your plain asparagus with a veggie tray for a yummy appetizer. Add fresh carrots, celery, broccoli, and cauliflower for a full spread. Don’t forget the veggie dip!
You can add asparagus to any salad you’d like!
This makes a delicious side dish or appetizer. This mixture is great for 4 servings of asparagus. To serve your asparagus warm, throw the mixture into a medium-sized skillet and heat it up for 2-3 minutes.
If you’d like to serve your asparagus warm, you can skip the ice bath and mix the ingredients while the asparagus is still hot.
Eat or freeze your asparagus within about 3 days.
When you line the tray, leave a bit of room in between the stalks. Alternatively, place your frozen asparagus in a freezer-safe container, like a Tupperware bin. You can use a marker to label the bag or container with the date you froze it, if you’d like. To cook with frozen asparagus, remove the stalks as needed.
