1 to 2 days ahead
1. Blanch the asparagus: Bring 8 quarts of water to a boil in a large pot over high heat. Fill a large bowl with ice water; set aside. Add 2 tablespoons salt and the asparagus to the boiling water and cook until mostly tender but still underdone, with a little crunch in the center, 2 to 4 minutes.
2. Drain the asparagus then transfer immediately to the ice water. Let the asparagus cool completely, about 5 minutes, then drain and pat dry with paper towels. Wrap the asparagus loosely in paper towels and store in an airtight container (or large zipper-lock bag) for up to 2 days.
5-10 minutes before serving
3. Reheat and finish the asparagus: Transfer the asparagus to a large microwave-safe bowl, cover with plastic wrap, and microwave on high until steaming, 6-8 minutes. Drain away any accumulated water and season with the oil, salt and pepper to taste.
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|Serving Size: 1 Serving (133g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 5 (17%)|
|Amt Per Serving||% DV|
|Total Fat 0.5g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 15.6mg||1 %|
|Potassium 267.4mg||7 %|
|Total Carbohydrate 5.1g||2 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 2.4g|
|Protein 2.9g||4 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 30
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