Asparagus in the French style

This method of par cooking vegetables is a classic preparation and one everyone should know. Blanching and quenching or what's otherwise known as big pot blanching is used by the worlds best restaurants.

Once blanched the Asparagus is ready for a myriad of preparation , Re heated and served with a hollandaise , or served in a salad cold , room temperature dressed with olive oil lemon juice and salt and pepper , topped with parmesan cheese ! Use you imagination the possibilities are endless

Low Carb Big Pot Blanching of Asparagus

Ingredients:

1- Pound fresh Asparagus

Kosher Salt

Equipment

Large pot or Dutch oven that ¾ full will hold at least four quarts of water with a lid

Mixing bowl or other container that will hold at least 2 quarts of ice water

A spider or tongs for removing Asparagus from boiling water.

Clean cloth for drying

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preparation:

Break off woody ends of asparagus or if large enough peel the woody stems and cutting off the woody ends being careful not to mess up the fragile tops set aside

Fill pot ¾ full of water and salt liberally till it has the taste of ocean water, place over high heat cover and bring to a rolling boil

While water is coming to a boil prepare ice water bath and set aside.

Once water reaches a rolling boil, plunge asparagus into water all at once and cover

When steam begins to escape from under lid, remove lid and test taste one asparagus stem for doneness, if you are satisfied remove rest to ice water bath to stop the cooking process.

Remove to a clean towel to gently dry

At this point the asparagus can be kept for use later or dressed and served. There are so many ways to serve it and I will be putting more recipes up. But frankly its quiet delicious with a drizzle of olive oil and salt and pepper with a little lemon juice

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