Boiled Asparagus
Yield: 4 servings
Calories: 23kcal
I love boiling asparagus because it’s a fast and foolproof way to bring out its fresh, delicate flavor while keeping the stalks vibrant and tender-crisp.
Ingredients
- 1 pound (454 g) asparagus
- 8 cups (1.9 L) water
- 1 teaspoon (6 g) kosher salt
Instructions
- Prepare the Asparagus – Rinse the asparagus under cool water. Using a knife, trim off the tough, fibrous ends, about 1 to 2 inches from the bottom.
- Boil the Asparagus – In a large pot, bring water and salt to a boil. Add the asparagus spears and cook until bright green and fork-tender, about 1 to 3 minutes. Drain well, then season with salt and pepper to taste.
- Chill the Asparagus (Optional) – If not serving immediately, transfer the boiled asparagus to an ice water bath to quickly stop the cooking process. Once cooled, drain well and store in an airtight container in the refrigerator. Season after reheating for the best flavor.
Notes
- Storing: Store in an airtight container in the fridge for 3 to 5 days. Freeze for up to 2 months.
- Reheating: Microwave in 15 to 30-second increments until hot.
Nutrition
Calories: 23kcal | Carbohydrates: 4g | Protein: 2g | Fat: 0.1g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Sodium: 26mg | Potassium: 229mg | Fiber: 2g | Sugar: 2g | Vitamin A: 857IU | Vitamin C: 6mg | Calcium: 41mg | Iron: 2mg
Recipe Link
Recipe Video