The traditional way to blanch asparagus is to mound mulch or sand around the spears as they emerge.
Meanwhile, blanch the button onions for a few seconds in boiling water, then drain and cool.
blanch endive by covering plants with large flowerpots
In a saucepan filled with boiling water, blanch the parsley for 10 minutes.
Some growers will blanch shanks by gradually mounding soil around the base of the plants as they grow, similar to what is done with leeks.
blanch corn in boiling water for one minute
To caramelise the garlic, first blanch the garlic in a pan of salted boiling water for about 3 minutes, then peel and transfer to a clean pan.
According to him, ‘In Europe the farmers throw dirt around the asparagus in order to blanch it.’
Wash the vegetables, trim away any soft or brown spots, cut them into large pieces, and blanch them in boiling water for a minute or two.
Boil some water, blanch the garlic for about 15 seconds and then shock the garlic in an ice water bath.