Blanching Asparagus

Most recipes that call for blanching asparagus tell you to immerse it in boiling water for a couple of minutes and then plunge it into an ice water bath to prevent it from over cooking. This always seemed like a ridiculous amount of fuss to me. Instead of cooking the asparagus until it's done and then taking drastic measures to prevent it from cooking any longer, I just undercook it, and let it cook a bit more once it's drained. I blanch my asparagus for only about thirty seconds. It's always worked. No ice bath necessary.