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Now that our water has been salted, we take our asparagus tips into simmering salted water and allow them to cook. We are going to need about 60 seconds to blanch the asparagus tips. I kind of like my asparagus a little bit on the crunchy side, we are looking for an al dente vegetable so I say 60 seconds.
With the heat still on high immerse the asparagus in the boiling water so that it comes back to the boil as quickly as possible. 7. Boil the asparagus for 2,3 or 4 minutes depending on the thickness of the stalks. (2 minutes for thin, 3 for medium, 4 for fat). 8. Remove from the boiling water and immerse straight away in the iced or cold water. You need to stop the cooking process as quickly as possible to preserve the asparagusâ texture.