How to Blanch Asparagus Fern (Dureup): The Perfect Spring Recipe
How to Blanch Asparagus Fern (Dureup): The Perfect Spring Recipe
Blanching Dureup: Proper Preparation Methods and Ideal Blanching Times!
Discover the most delicious and healthy way to enjoy Dureup, the herald of spring! While its peak season is typically April to May, there are varieties available even in summer nowadays. Foods eaten in season are packed with nutrients that boost our health! Dureup might seem a bit pricey, but consider it a special spring delicacy worth trying. Packed with vitamins and various nutrients, we hope this recipe helps you stay healthy throughout the year!
Essential Ingredients- 1 bunch of fresh Dureup (Asparagus Fern)
- 1 tablespoon coarse salt (for blanching)
- Gochujang-based dipping sauce (for serving)
Cooking Instructions
Step 1
Prepare the Dureup: First, gather your fresh Dureup. It’s important to select Dureup that looks vibrant and carries the fresh aroma of spring.
Step 2
Clean the Dureup: Gently trim the top parts, the tender shoots of the Dureup, to tidy them up. Carefully remove any yellow or wilted leaves from the leafy parts to preserve the Dureup’s natural freshness.
Step 3
Removing Thorns is Optional: Dureup has thorns that add a slightly bitter taste and unique texture. These thorns soften during the blanching process and pose no difficulty when eating, so you don’t necessarily need to remove them. If you find the thorns too tough or bothersome, you can gently scrape them off with the back of a knife before blanching for a smoother experience.
Step 4
Rinse and Prepare Boiling Water: Rinse the cleaned Dureup gently under running water about twice and lightly pat off excess moisture. Fill a pot with plenty of water, add 1 tablespoon of coarse salt, and bring it to a rolling boil over high heat. The salt helps to enhance the Dureup’s vibrant color and remove any unwanted odors.
Step 5
Blanch the Dureup: Once the water is boiling vigorously, add the prepared Dureup. The blanching time can vary slightly depending on the type and thickness of the Dureup. Generally, 1 to 1 minute 30 seconds is ideal, but for thicker stems, you can extend the time up to 2 minutes. Be careful not to over-blanch, as they can become mushy. Keep an eye on the time!
Step 6
Rinse in Cold Water and Drain: Immediately after blanching, remove the Dureup from the hot water and rinse them thoroughly in cold water. This step is crucial for retaining their crisp texture and ensuring they remain fresh. Gently press the Dureup to remove excess water after rinsing.
Step 7
Enjoy Your Delicious Dureup: Pair the perfectly blanched Dureup with a savory and sweet-and-sour Gochujang-based dipping sauce for a burst of spring flavor in every bite. Whether served as a side dish or an appetizer, enjoy this delightful Dureup preparation to fully embrace the essence of spring!
