1. Choose fresh asparagus: Select asparagus with firm, straight stalks and tight, closed tips.

2. Wash the asparagus: Rinse the asparagus thoroughly under cold water to remove any dirt or debris.

3. Trim the ends: Use a sharp knife to cut off the bottom inch of each stalk, as this part can be tough and fibrous.

4. Peel the lower stalks (optional): For thicker stalks, use a vegetable peeler to remove the outer layer of skin from the bottom two-thirds of each stalk.

5. Boil water: Fill a large pot with water and bring it to a boil over high heat.

6. Add salt: Once the water is boiling, add a generous pinch of salt to help season the asparagus.

7. Set up an ice bath: Fill a large bowl with ice and water to use for cooling the asparagus after blanching.

8. Bundle the asparagus: Gather your prepared asparagus into a bundle and secure it with kitchen twine or a rubber band.

9. Blanch the asparagus: Carefully lower the bundled asparagus into the boiling water, ensuring that all stalks are submerged.

10. Cook until tender yet crisp: Blanch the asparagus for 2-3 minutes, depending on thickness, until it turns bright green and is tender but still slightly firm to bite.

11. Remove from water: Use tongs or a slotted spoon to lift the asparagus bundle out of the boiling water.

12. Shock in ice bath: Immediately plunge the cooked asparagus into your ice bath to halt cooking and preserve its bright green color and texture.

13. Drain well: Once cooled, transfer the asparagus to a colander or clean towel and allow it to drain off any excess water.

14. Serve immediately or store for later use: Enjoy your perfectly blanched asparagus as-is, or incorporate it into salads, pasta, frittatas, or other dishes.

15. Store leftovers: If you have any leftover blanched asparagus, store it in an airtight container in the refrigerator for up to 3-4 days.