DIRECTIONS
- Wash asparagus and cut off tough ends
- Cut into ~2 inch pieces (about 3-4 pieces per stalk depending on size)
- Fill Stock Pot 3/4 full of water, salt well, and bring to a boil
- Add asparagus into the boiling water, and cook for two minutes
- Drain asparagus and immediately place into the bowl of ice water to shock the vegetable and stop the cooking process
- After 60 seconds in the ice water bath, drain a second time, and place the blanched vegetables on a towel or surface to dry
- Enjoy in your favorite salad, as a side, or freeze for use in the future
