How to Blanch at your Ranch.

How to properly blanch veggies as the perfect BBQ side-dish.

Courtesy of MushyPony.com

When barbecuing, the standard side-dish normally involves a few spinach leaves topped with vinaigrette. Not bad, but not great either. Next time you find yourself trotting down the produce aisle, grab some asparagus or green beans instead – it’s time to boil down the facts on a properly blanched salad.

Asparagus Salad.

When you buy the bunch of asparagus, grab a lemon too. Once home, put a 2” depth of water in the pot, a steamer is preferable but you can manage without. Snap off the ends of the asparagus (the point where they break). When the water is boiling toss them in. This will stop the boil so wait until it boils again and then remove in 1 minute (2 if you have thick stems). Strain and hold pot under cold running water until asparagus is cold to touch. The stems should still be firm. Dry them with a paper towel and place on a plate.

Now, grate the zest of ½ a lemon over the vegetables and then squeeze the juice on top. Sprinkle with olive oil, Kosher salt and ground black pepper.

Courtesy of MushyPony.com

Green Bean Salad:

Snip the ends off the beans while you bring a pot to a boil. Do not add salt to the water because it will draw the natural water out of the beans. Boil the beans for no more than 3 minutes and then rapidly run them under cold water to stop them cooking. Once cool, add some sea salt and they’re good to go!

There are many variations – with many different toppings:
– Toasted pine nuts
– Slivered almonds
– Crushed hazelnuts or pecans
– Well cooked bacon bits, very finely diced.
– Red onion
– Parmesan cheese.

Pair your creative side-dish with some fresh bread or potato salad (goes great with BBQ chicken) and you have yourself a meal for 4 costing less than $20. Happy Cooking!

– The Cowgirls.