How to Blanch Asparagus - CHOW Tip

Christophe Gerard, chef de cuisine of FARM at the Carneros Inn, quickly boils asparagus in heavily salted water, then submerges it in an ice bath to keep it tender and bright green.

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TRANSCRIPT
A good way to cook green asparagus and green vegetables, in general, is to make sure you cook them in a large quantity of water and the water has to be very salted. You want to cook it until it's tender and you want to ice it down in a large amount of water. This way you will fix the chlorophyll. If you don't do this then you're asparagus will either turn brown or gray. Before you eat it, make sure you drain it for maybe about fifteen, twenty minutes.