An Easy Way to Parboil Asparagus

Name: An Easy Way to Parboil Asparagus
Cuisine: American
Ingredients: 1 bunch Asparagus; 1/2 tsp Salt; 1 to 2 drops Vegetable oil

cookpad.japan @cookpad_jp

I saw a chef parboil the base of the spears, so I also added the peeled skin.The flavor is nicely absorbed and seals in well with a drop of vegetable oil.

The parboiling time depends on the freshness and time of harvest of the asparagus, but about 1.5 to 3 minutes should do. If the skin starts to come off, you've boiled them too long. (Early harvest asparagus is tender and late harvest asparagus is a bit fibrous. I recommend using the tough parts in potage.) Recipe by meg115

I saw a chef parboil the base of the spears, so I also added the peeled skin.The flavor is nicely absorbed and seals in well with a drop of vegetable oil.

cookpad.japan @cookpad_jp

I saw a chef parboil the base of the spears, so I also added the peeled skin.The flavor is nicely absorbed and seals in well with a drop of vegetable oil.

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Ingredients

1 bunchAsparagus
1/2 tspSalt
1to 2 drops Vegetable oil

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Steps

1

Press your fingernail into the base of the asparagus; if your nail easily makes a mark, then that indicates the tender spears. Chop off the tough portion of the spear.
2

Peel the skin from the bottom 4-cm of the spears with a peeler.
3

Add salt and vegetable oil to boiling water. Add both the chopped off end and the peels.
4

First dunk the base of the asparagus into the boiling water, then immerse the entire spear. Drain, then rinse in chilled water, then they're ready.
5

Do not give the nail test to the asparagus at the supermarket!
6

With freshly harvested asparagus, the tender spear is the portion that breaks off easily. There's no need to peel the skin from the base.
7

To store the asparagus, wrap the base of the spears in a wet paper towel, then wrap in a plastic bag, and store upright in the vegetable compartment of your refrigerator.