How to Trim and Parboil Asparagus

Asparagus dress with lemon vinaigrette

Easy step-by-step instructions for trimming and parboiling asparagus. Use chilled asparagus in salads or serve alone with a simple vinaigrette.



1 bunch asparagus, trimmed
1 tablespoon kosher salt


Fill a large bowl with ice and cold water and place a strainer in the sink.

Bring a large saucepan of cold water and the salt to a boil.

Add the trimmed asparagus and cook for 20-30 seconds for thin spears and up to to 3 minutes for thicker spears.

Drain the asparagus and immediately plunge into the ice-water bath to cool and stop the cooking.

Drain again, wrap in a large flour sack or dish towel and refrigerate for at least an hour. Use within 48 hours.

Keywords: blanching, parboiling, precooking, shocking