Blanched Asparagus with Grape Tomato Salad
Ingredients
- 1 lb. asparagus (close to 1/2 inch thick preferred
- 20 grape tomatoes
- 2 tablespoons diced shallots
- 3 tablespoons virgin olive oil
- 2 tablespoons kosher salt
- Butcher’s twine (for tying asparagus into bundles)
- Salt and pepper to taste
Instructions
- Bring a large pot of water to a boil
- Peel the lower portion of asparagus
- Snap off the bottom few inches of the asparagus
- Place in cold water after peeling
- Tie asparagus into bundles of four to minimize the damage during blanching
- After the water in the large pot comes to a boil add at least two tablespoons of salt to the water. It should taste like seawater and enhance the flavor of the asparagus during cooking.
- Create an ice bath by placing ice and cold water in a large bowl
- After 3 to 5 minutes the asparagus should be cooked to a “soft to the tooth” texture.
- Transfer the blanched asparagus to the ice bath for a few minutes to stop the cooking and cool
- Make a tiny X cut on the bottom of your tomatoes and place in the boiling water for 2 minutes or until the X starts to peel away from the tomato
- Transfer to the ice bath for a few minutes
- Peel the tomatoes and set aside to drain
- On a platter arrange your asparagus and tomatoes. Gently toss with shallots and olive oil. Sprinkle with salt and freshly ground pepper and serve