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Close plain blanched asparagus for Full GAPS in a clear glass dish on the canonical WFLI counter

Blanched Asparagus for Full GAPS

Plain asparagus simmers for four minutes in measured salted water, then cools under running water for a simple Full GAPS component.
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Prep Time 10 minutes
Cook Time 4 minutes
Total Time 14 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: French, GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb asparagus washed and woody ends removed
  • 8 cups water
  • 2 teaspoons sea salt

Equipment

  • Le Creuset Classic stainless-steel stockpot, 10 quart
  • Eight-cup liquid measuring vessel
  • Measuring teaspoon
  • Stainless tongs
  • Stainless colander
  • Large heat-safe receiving bowl
  • Covered glass storage container

Method
 

  1. Wash the asparagus and remove every dry woody bottom end. Keep the spears whole and the tips intact.
    Trimmed raw asparagus and measured sea salt before blanching
  2. Measure the water and sea salt into the stockpot and bring to a full boil.
  3. Add the asparagus carefully. When the water returns to a simmer, cook for 4 minutes, until the green deepens and the lower stalk yields with light resistance while the tips remain intact.
  4. Drain the asparagus in a securely supported stainless colander and rinse under cold running water, turning gently until visible steam stops and the spears feel cool.
    Blanched asparagus draining in a stainless colander over a clear glass bowl
  5. Drain well, transfer to a covered container, and chill until serving. If desired, dress at serving with separately made Fresh Herb Vinaigrette.

Notes

GAPS placement: Full GAPS.
Exact method: This card preserves the source's eight cups water, two teaspoons sea salt, and four-minute asparagus simmer.
Technique: Tier 0 generally prefers steaming vegetables; this is the source-specific salted-water component.
Storage: The source says to chill until serving and does not assign a multi-day storage limit.

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