Blanched asparagus with chili peppers
Spring is the best time for asparagus, and there’s already a lot of tender-looking bunches around. This exactly a traditional recipe, but give it a try, the mild heat works well, and it’s super easy to prepare.
Start by trimming the ends, cutting the spears into thirds, then setting aside. Slice a Serrano pepper in half, remove the stem, membrane, and seeds, and thinly slice.
When the asparagus is this thin, I prefer to blanch it to keep it from breaking. It also allows you to monitor it closely so you don’t overcook, and you can throw the peppers in along with the asparagus.
In a large pot or straight-sided pan, bring some salted water to a light boil. Add the asparagus, then turn the heat to low. After 30 seconds to a minute, toss in the sliced chili pepper, give it another 10 seconds, then gently pour into a strainer.
Rince immediately with cold water to keep the asparagus from cooking any further, drain well, and set aside on a dry towel. To serve, toss together with a little bit of olive oil and salt to taste.
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