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
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
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!