Dale Hawkins’ Poached Asparagus

By: Hannah Lee Leidy
Poached Asparagus
Photo by Lauren Stonestreet

Make this super easy poached asparagus recipe from Chef Dale Hawkins of Fish Hawk Acres. Chef Hawkins recommends peeling the asparagus for a sweeter taste. After blanching in a saline bath and shocking in ice water, it maintains a beautiful, crisp green color.

Photo by: James Smith

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Serves 4 to 6

  • 1 pound asparagus
  • Extra virgin olive oil
  • Juice of one lemon
  • Sea salt
  • Freshly ground pepper
  1. Snap each asparagus into two pieces and discard the woody part of the stem. Peel from just below the tip all the way down the stock.
  2. Fill a 2-quart saucepan ⅓ with water and add about ¼ cup of salt. Bring to a boil and lower heat to a simmer.
  3. Add asparagus and cook for about 3 minutes. Drain and immerse into a bowl of ice water to stop the cooking process.
  4. Once chilled, pat dry with a paper towel. Drizzle with olive oil, a squeeze of lemon juice, and a good sprinkle of sea salt and freshly ground pepper.
  • Recipe from Chef Dale Hawkins of Fish Hawk Acres, Rock Cave, West Virginia

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