Blanching is a cooking technique in which vegetables are briefly immersed in rapidly boiling salted water and then immediately plunged into ice-cold water. This step stops the cooking process abruptly and preserves the vibrant green colour, the vitamins and the crisp texture.

With asparagus, blanching prevents overcooking and prepares the spears perfectly for further preparation – for example, as a filling for homemade ravioli. The technique originates from classic French cuisine and is now an indispensable part of any modern professional kitchen.

For flexitarians, blanching is particularly valuable: blanched vegetables can be prepared, portioned and enjoyed cold – ideal for meal prep. Frozen vegetables are also often blanched before freezing to preserve colour and nutrients.

Alternative: Steaming also preserves nutrients, but does not offer the colour-fixing effect of blanching.

Tip: Adding salt to the cooking water intensifies the vegetables’ natural flavour and helps to lock in the colour. Depending on the vegetable, 30 seconds to 3 minutes is sufficient.