Every time I buy asparagus, within a week its all floppy and flaccid. I just want to have rigid asparagus that has a nice crunch to it. Please tell me your secrets

  • Quimby [any, any]
    ·
    edit-2
    4 years ago

    Shock it after cooking. (Shocking means putting it in an ice water bath immediately after cooking to cool it down.)

    To cook from raw: blanch it (boil in saltwater) for 1-1.5 minutes. maybe less. Take it out and shock it (put it in ice water) immediately. It should cool down quickly. From there, flash it in a pan (sear briefly in a pan at high heat) for a minute or so with some oil. Optionally drizzle a bit of lemon juice. Then serve.

    If it's already droopy before you cook it, it's going to be harder to keep it firm in the end result, but don't despair!