Blanch means to cook vegetables or fruits for a very short time to tenderize but still keep them somewhat crisp. To blanch asparagus, bring water to boil in a large skillet or saucepan. Add some salt and the asparagus; simmer 2 to 3 minutes only depending on diameter of asparagus. Remove immediately and rinse in very cold water until asparagus is chilled, or place asparagus in a large bowl of ice filled with water (prepare this ahead of time). Chefs often refer to this quick-cooling process as "kill the cook"; which means to stop the cooking process immediately.
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