Should asparagus be too cold after blanching?

Yes, it is more brittle after cold water. Many foods that need to be blanched need cold water once, because after blanching, they are heated to a high temperature and the food is in a cooked state. At this time, if it is stimulated by low temperature, the ingredients will become more water-retaining, refreshing, crisp and bright due to the principle of thermal expansion and contraction under cold stimulation, so it is not easy to turn black, so blanching asparagus is a skill in cooking, especially suitable for cold dishes.

Asparagus: Asparagus -officinalis-L is a seedling of asparagus, a perennial herb of Asparagaceae, and vegetables can be eaten.

The unearthed white bamboo shoots are called white bamboo shoots, and the unearthed green bamboo shoots are called green bamboo shoots. Even if the place of origin is different, no matter which asparagus variety is irradiated in the sun, it will become green asparagus. If it is buried in the soil or protected from light, it will turn white.