Asparagus is at the top of our list of spring produce—and it's probably your favorite, too. Knowing how to cook asparagus is ...

Softening the woody outer layer of the asparagus by blanching before pickling allows for the spices and flavors in the brine ...

Whisk together mayonnaise, pecorino, mustard, 2 teaspoons water, anchovy paste, lemon zest and juice, pepper, salt, and ...

Blanch asparagus by simmering peeled asparagus in seasoned water for 3-4 minutes per Knoll. "Then shock the spears immediately in ice water to arrest cooking and set the emerald color." ...

Verdant asparagus and crisp endive leaves combine ... Place a rack in middle of oven and preheat to 350°. Toast ½ cup blanched hazelnuts in a single layer on a rimmed baking sheet, tossing ...

Stored properly in a glass of water or wrapped in damp paper towels, asparagus should last a week or even longer. “However, ...

Season with salt to taste. Prepare a large bowl of ice water. Once pot of salted water comes to a boil, blanch asparagus until bright green and al dente, about 2 minutes. Transfer asparagus to ice ...

This crowd-pleasing appetizer comes together in just 20 minutes. Asparagus typically takes about three to four minutes to blanch in boiling salted water. To keep the asparagus extra green and ...