Smart Tip: Gritty Asparagus? Don’t Just Wash It, Blanch It!

Anjali Prasertong
Anjali Prasertong
Anjali Prasertong is a writer and public health dietitian focused on food systems, racial equity, and nutrition. Originally from Los Angeles, she has taught English in rural Japan, worked as a private chef in Malibu, and led an innovative city-funded corner store program in New Orleans that increased fresh food access in low-income neighborhoods. She was previously a contributing editor for The Kitchn, and currently lives in Denver with her husband and two kids.
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published May 7, 2012
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Fresh, locally-grown asparagus tastes better than sad supermarket stalks, but this flavor often comes at a price: sand, and lots of it. Chef Dan Barber, who knows a thing or two about just-picked produce, recommends blanching gritty asparagus to fully clean it. Here’s why:

As asparagus cooks, it can release grit, as Amanda Hesser of Food52 learned when a particularly sandy bunch of asparagus resisted three rounds of soaking and washing. After hitting the hot pan, the ostensibly clean stalks still leaked grit, ruining the dish she was preparing for a dinner party.

She later ran into Barber, who told her he always blanches local asparagus, so the grit is released into the cooking water and drained away. I often shy away from very sandy asparagus at the market because it is so hard to clean, but no more — next time I’m giving this method a try.

• Read more: Friday Night Dinner Party I at Food52

Do you have any tips or tricks for cleaning particularly gritty produce?

Related: ‘Tis the Season (Finally!): 6 Great Dinners Featuring Asparagus

(Image: Nils Z/Shutterstock)

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Pro Technique
Vegetables
Ingredient