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Blanched Asparagus Three Ways

Asparagus is often overcooked into a limp, fibrous afterthought. This masterclass reclaims the stalk, utilizing a rapid thermal-blanching technique that guarantees a crisp-tender bite and vibrant green color every time. From there, the versatile vegetable is dressed in three distinct, company-worthy finishes: coated in rich Lemon-Caper Butter, draped with Savory Prosciutto and Shaved Parmesan, or tossed in a Toasted Almond Vinaigrette. A fundamental technique for the Estate kitchen.
Print Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American South, French
Ingredients Equipment Method

Ingredients
  

The Core Technique
  • 2 bunches thick fresh asparagus spears
  • 1 tablespoon kosher salt for boiling water
Finish 1: Lemon-Caper Butter
  • 3 tablespoons unsalted butter melted
  • 1 tablespoon drained capers
  • 1 teaspoon fresh lemon zest
  • 1 tablespoon fresh lemon juice
Finish 2: The Parma Drape
  • 4 thick slices premium Prosciutto di Parma
  • 1/2 cup Parmesan cheese shaved with a peeler
  • 1 tablespoon high-quality extra virgin olive oil
Finish 3: Toasted Almond Vinaigrette
  • 1/4 cup sliced almonds toasted
  • 2 tablespoons white wine vinegar
  • 3 tablespoons olive oil
  • 1/2 teaspoon Dijon mustard

Equipment

  • 1 Large wide skillet
  • 1 Vegetable peeler
  • 1 Tongs
  • 1 Large bowl (for ice bath)

Method
 

The Master Blanch
  1. Snap off the woody, fibrous ends of each asparagus spear (they will naturally break at the exact right spot). If the stalks are very thick, gently peel the bottom two inches with a Vegetable peeler.
  2. Bring a large, wide skillet of heavily salted water to a rolling boil. Next to the stove, prepare an ice bath in a large bowl.
  3. Carefully drop the asparagus spears into the boiling water. Cook just until they turn bright, vibrant green—exactly 2 to 3 minutes depending on thickness.
  4. Immediately transfer the spears to the ice bath using tongs to halt the cooking process. Drain and pat completely dry.
Finish 1: Lemon Caper Butter
  1. While the asparagus is still slightly warm, whisk the melted butter, capers, lemon juice, and lemon zest together. Pour the rich sauce heavily over the spears before serving.
Finish 2: The Parma Drape
  1. Arrange the chilled or room-temperature asparagus on a long platter. Gently tear the Prosciutto slices and drape them dramatically over the stalks. Generously shave fresh Parmesan over the top and drizzle with the finest olive oil.
Finish 3: Toasted Almond Vinaigrette
  1. Whisk the white wine vinegar, olive oil, and Dijon mustard until fully emulsified. Toss the blanched asparagus in the dressing until heavily coated, then aggressively scatter the toasted almonds across the plate for maximum crunch.