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Blanched Asparagus
Recipe by Mark "Guido The Gardner" ® Ferro
February 2000

Soooooooo simple, and yummy!

  • The lazy way to trim asparagus is to lay the whole bunch on a cutting board and give the ends the guillotine act. Otherwise you can snap each spear at the woody end and it will naturally snap where the wood meets the meat.
  • Wash the asparagus and cut into pieces on the bias.
  • Get a pot of water boiling, and drop in the prepared spears.


  • Leave in for one minute, two at the max. Do not wait till the water comes back up to a boil!
  • Take out the asparagus and chill immediately in a bowl of ice water. This stops the 'grass from cooking and leaves it crispy and with a vibrant green color.

Dress with a squeeze of fresh lemon juice and a dusting of grated parmesan cheese.