Asparagus, Steaming

Asparagus should barely see heat. Simple as that. Blanching and steaming give almost the same results. Either way, the key is not to overcook it.

When blanching asparagus bring the water to a shiver (see Boil) and then add the spears. There should be enough water so that the asparagus is not crowded in the pan.

I start with the asparagus at room temperature and cook for about 2 – 4 minutes depending on the thickness. If you are going to save them for later use refresh them in ice water (see Refreshing Veggies).