Roll them up in the towel (like a cinnamon roll), grab the sides of the towel cigar to hold it closed while you shake it vigorously a bunch of times, allowing all of the excess water to wick off. Leave it there until the asparagus is fully cool, about 1 to 2 minutes.ĭrain the asparagus and arrange the spears on a large, absorbent kitchen towel. Scoop the asparagus from the boiling water and drop it directly into the ice water. Boil your asparagus for anywhere from 1 to 3 minutes, depending on thickness. Cold, boiled asparagus! Gone in 30 minutes! It’s either wizardry or just objectively good and I’d be fine with either.Ģ years ago: Roast Chicken with Schmaltzy CabbageĤ year ago: Fig Newtons and Cripsy Tofu Pad ThaiĦ years ago: Caramelized Brown Sugar Oranges with Yogurt and Potato Pizza, Even Betterħ years ago: Why You Should Always Toast Your Nuts (Please!) and Obsessively Good Avocado-Cucumber SaladĨ years ago: Dark Chocolate Coconut Macaroons and Baked Eggs with Spinach and Mushroomsĩ years ago: Spinach and Smashed Egg Toast and Bee Sting Cakeġ0 years ago: Over-the-Top Mushroom Quiche and Banana Bread Crepe Cake with Butterscotchġ1 years ago: Blackberry and Coconut Macaroon Tartġ2 years ago: Baked Kale Chips and Almond Macaroon Torte with Chocolate Frostingġ3 years ago: Artichoke-Olive Crostini and Chocolate Caramel Crackersġ4 years ago: Spring Panzanella and Lemon Yogurt Anything Cakeġ5 years ago: Arborio Rice Pudding and Gnocchi with a Graterīring a few inches of salted water to boil and have ready tongs or a spider/slotted spoon and a big bowl of ice water. What I cannot explain is why this is so inhalable - I often make it and leave it in the late afternoon partly with an eye towards dinner prep, partly so anyone home can have something to graze on, and it just vanishes. Drizzle it with olive oil, lemon juice, crunchy sea salt, and red pepper flakes (I’m using these) to taste and, if you’re us, you have a small puddle of (gasp!) mayo on the side for dipping, but if you hate mayo, and you’re about to tell me you do, you could also use a lemony or garlicky sour cream or yogurt sauce too, or a lemony tahini dressing, or really any dressing that makes your asparagus sing. This poached, cooled asparagus waits patiently until you’re ready for it and when you are… you just dump it on a plate. Poaching asparagus and popping it in an ice water bath preserves this perfectly-cooked, crisp-tender, bright green moment in time… for days. Still good, sure, but it goes further downhill the longer you wait to eat it. Roasted and grilled asparagus are amazing piping hot off the flame, but shortly after are a bit soggy. But each of these methods has a tiny flaw, and that is timing. Here’s what makes it perfect: I love sauteed, roasted, and grilled asparagus, especially when the spears are sizzling hot and have crackly, charred spots, a mix of textures.

It’s more like a plating, a way of getting asparagus from market to table that I’ve been hooked on for over a year. You are fully invited to roll your eyes at the simplicity of this recipe.

Gemma how to make baking powder