Asparagus can be tricky to cook without getting overdone. I've prepared asparagus many ways....steamed, roasted, sauteed, and blanched. The easiest and most fool-proof way, at least in my opinion, is to blanch it. It stays bright, slightly crunchy and is super flavorful. After blanching you can add it to a stir fry, in a salad, or eat it as a side. I like it as a side dish with a vinaigrette on top....so good!
Blanched Asparagus with Dijon Vinaigrette:
1 bunch asparagus
bowl of ice water
2 tbsp olive oil
1 tbsp white wine vinegar
1 tsp Dijon mustard
pinch of sugar
salt and pepper to taste (couple shakes of each)
In a small bowl whisk together olive oil, vinegar, mustard, sugar, salt and pepper. Trim ends off and then cut asparagus into bite size chunks. Place in medium sized pot with water and a pinch of salt. Bring water and asparagus to a boil and only boil for 30 seconds (asparagus should be bright green). Take asparagus out of the pot and put immediately into the ice bath. Once cooled, transfer to bowl and pour vinaigrette on top of asparagus, toss and serve!
