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Blanched Asparagus

  • Yield: 4 servings


  • 16 asparagus spears


  • With a sharp knife, remove the tough woody ends from the asparagus. Lay the asparagus flat, align the tips, and trim the spears to the same length.
  • Bring a large saucepan of salted water to a boil. Add the asparagus and cook until just tender, 1 to 2 minutes, depending upon their thickness. Drain and transfer to an ice bath to stop the cooking; drain and serve immediately.