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 Easy Blanched Asparagus with Cayenne, Lemon, and Garlic :: our favorite recipe for easy peasy asparagus that's tender and delicious!

Easy Blanched Asparagus with Cayenne, Lemon, and Garlic

Easy Blanched Asparagus with my go-to technique for perfect asparagus, every time!

Course Side Dish
Cuisine American
Keyword Easy Blanched Asparagus
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2 servings
Calories 74 kcal
Author Jenn Laughlin - Peas and Crayons

Ingredients

  • 1 bunch asparagus ends trimmed
  • 1-2 TBSP butter
  • 1/8 tsp cayenne pepper
  • 1/8-1/4 tsp garlic powder
  • 1/8-1/4 tsp salt
  • a few wedges of fresh lemon

Instructions

  1. Excuse me while I get overly descriptive here. I always get a ton of questions on my blanching technique and I wanted to get super detailed with a super-short recipe. Mwah!
  2. First prep your ice bath. Though it seems silly, this is a fabulous step to include when you're blanching vegetables. Fill a medium-large bowl with ice and water and set aside. This will serve as a speedy method to shock the green beans and prevent them from continuing to cook. There's few things worse than mushy vegetables and this ice bath will prevent you from having sad, limp asparagus with dinner.
  3. Blanch the asparagus spears by bringing a shallow pan or skillet of water to boil, you'll want just enough water to cover the asparagus but not so much that they're swimming in it. Once you've reached a rolling boil, add the asparagus. They'll almost immediately turn bright green and start to tenderize. Give them just a few minutes [I'd say maybe 2-4] in the water before removing from heat. To test, spear one with a fork to ensure they meet your standards of al-dente. Some prefer a bit softer, I like mine a bit crisper. Immediately drain all liquid and submerge in your ice bath. Drain liquid once asparagus spears have cooled.
  4. Now you can go ahead and season the entire bunch [as I'll indicate below] or grab a handful of spears and store in your fridge for salad toppers or to use in your favorite pasta dish. Up to you! The full bunch of asparagus will make enough asparagus as a large side dish for two or a smaller side for four.
  5. To season the spears, melt your butter in the same skillet you used earlier on medium-high heat. Once the butter has melted, toss your asparagus in along with it and season with the above measurements, or adjust to taste. I make this so often that measuring goes out the window and I simply sprinkle and stir until it smells heavenly, then give it a quick taste to see if I want more of a certain spice. Start small and work your way up, you can always add more later! If you have fresh garlic on hand, it makes a great addition. I'm so garlic obsessed that even if I mince a clove or two into the pan with the asparagus I'll still use garlic powder for extra oomph! It's standard operating procedure around here.
  6. Since the asparagus are already technically cooked, you'll simply be warming them up with the butter and spices, in just a few minutes they'll be ready to scarf alongside your favorite dish. If you're planning out a big meal, you can save the butter/seasoning step for last and leave your blanched asparagus off to the side until your main course is ready. I love it when all my food is ready and piping hot at the same time!
  7. Squirt asparagus with lemon just before serving or allow everyone to add their own!

Recipe Notes

Whole30 + Paleo - Use clarified butter or ghee.

Nutrition facts below are an estimate provided by an online nutrition calculator. Simply adjust as needed! xo
Nutrition Facts
Easy Blanched Asparagus with Cayenne, Lemon, and Garlic
Amount Per Serving
Calories 74 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 3g 15%
Cholesterol 15mg 5%
Sodium 198mg 8%
Potassium 226mg 6%
Total Carbohydrates 4g 1%
Dietary Fiber 2g 8%
Sugars 2g
Protein 2g 4%
Vitamin A 21.4%
Vitamin C 7.6%
Calcium 2.7%
Iron 13.3%
* Percent Daily Values are based on a 2000 calorie diet.