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1 Minute Blanched Asparagus

1 Minute Blanched Asparagus

Super fast, nutritious, delicious recipe adapted from Dining In.  Make it our way, Alison's way, or adapt your own favorite spices/oil combo. The best feature of this recipe is: it cooks in 45 seconds!  Added benefit: quick cooking preserves nutrients. It's also pretty.

INGREDIENTS

  • Kosher Salt
  • 1 pound asparagus--about one bunch-- ends trimmed
  • ¼ cup olive oil (Olio Santo, or House Blend)
  • 2 tsp dried Pepper flakes (Aleppo, Korean, Marash or basic Italian)
  • 1 garlic clove, finely diced
  • Crunchy sea salt, like Maldon or Jacobsen
  • A lemon, for squeezing

In a large pot of salted (salty-as-the-sea) boiling water, blanch asparagus until it turns bright, neon green and is just barely cooked, about 45 seconds.  Do not overblanch! It should be firm through the center but softened around the edges.  Use a skimmer remove to asparagus and transfer to a kitchen towel to absorb excess moisture.

Meanwhile, heat olive oil, pepper, and garlic in a small saucepan over low heat, stirring until the pepper bleeds orange and the garlic is fragrant, about 2 minutes.  Do not sizzle, just warm through.

Arrange the asparagus on a serving platter, drizzle with the warm oil mixture, and serve. Best eaten with your hands!

Excellent paired with our Salt Crusted Potatoes—delicious together and a good use of the salted water! Just add a protein and dinner is done!

VARIATIONS

Make the olive oil drizzle with Harissa instead of pepper flakes, for a spicier version, or skip chopping garlic and use OMG, or Aglio Olio.

Skip the olive oil prep and when done just drizzle with:

Works well with

SALT CRUSTED POTATOES WITH ZHUG PESTO
Basil Oil 500 ml
Garlic Oil 500ml
SALT CRUSTED POTATOES WITH ZHUG PESTO Basil Oil 500 ml Garlic Oil 500ml
 
Lisbon Lemon Oil, 500 ml
Harissa
Basil Mashed Potatoes
Lisbon Lemon Oil, 500 ml Harissa Basil Mashed Potatoes
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