An Easy Way to Parboil Asparagus
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
An Easy Way to Parboil Asparagus
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
Cooking Instructions
- 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.
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