Perfect Blanched Asparagus

Perfect Blanched Asparagus

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  • 1 1/2 pounds asparagus
  • 2 tablespoons olive oil
  • 2 teaspoons lemon zest
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon coarse salt
  • 1/4 teaspoon freshly ground pepper


Cut off the tough ends of asparagus. Blanch in salted boiling water for 3 to 4 minutes or until bright in color, crisp and yet tender. Shock by plunging into ice water, drain and arrange on 6 small plates or on a platter.

Mix together olive oil, lemon zest and lemon juice. Drizzle mixture over asparagus spears, add salt and pepper and serve.

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