According to About.com, whole asparagus spears should be blanched for two to five minutes, depending on the stalks' thickness. Martha Stewart recommends blanching asparagus for three minutes.Know More
Asparagus is blanched in well-salted, rapidly boiling water. Removing the asparagus from the boiling water and plunging it into cold water stops the cooking process. About.com recommends cooling the spears for the same amount of time they were blanched. Blanched asparagus may be eaten as is or frozen and reheated.
Asparagus is prepared for cooking by bending the stalks until they snap apart where the tough, woody part turns tender. Martha Stewart recommends peeling the lower two-thirds of each stalk. The asparagus should be washed before cooking.Learn more about Vegetables
To blanch fresh green beans, clean the beans with cold water, trim the ends, dip the beans in boiling water and let them simmer for two to three minutes. When crisp, drain and put the beans in ice cold water for three minutes, drain, and serve or freeze.Full Answer >
It takes approximately three to five minutes to boil a pound of spinach. Start the timer as soon as the water begins to steam; use just a small amount of salted boiling water.Full Answer >
Radish leaves are not poisonous and can be consumed by humans. They can be washed, picked off the stems and added to other salad greens, such as spinach, romaine, arugula or kale, since the leaves are slightly peppery like radishes.Full Answer >
Steam whole Brussels sprouts for 6 to 8 minutes, and steam halved Brussels sprouts for 5 minutes. Although Martha Stewart recommends using a steaming basket, the sprouts can be positioned in the bottom of the pot, in the cooking water.Full Answer >