Freezing asparagus

1 servings

Ingredients

Quantity Ingredient
3 pounds Fresh asparagus (to 4 lb)

Directions

HOW MUCH? Three to four pounds of fresh asparagus yields approximately 3 to 4 pints.

SORT IT: Wash well, then arrange stalks by size.

PEEL IT: Take a vegetable peeler or paring knife and gently peel down, starting about 4 inches from the tip. Cut off about ½ inch of the lower stalk. Leave spears in lengths to fit the freezer containers, or cut into 2 inch pieces.

BLANCH IT: Drop into large pot of boiling waater -- 2 minutes for small diameter (less than ½ inch); 3 minutes for medium diameter (½ inch to ¾ inch); and 4 minutes for thick diameter. Cool immediately by plunging into cold water; drain well and pat dry with paper towels.

FREEZE IT: Although not necessary, I prefer to lay my blanched and freezer ready asparagus in a single layer on cookie sheets andplace them in the freezer about an hour before packing. The partially frozen pieces won't stick together when completely frozen and can be removed in small batches; the remainder can go into resealable pakages and be returned to the freezer. Pack asparagus in freezer containers, leaving no head room. With spears, alternate tips and stem ends. If it's a wide top container, pack with tips down. Seal and Freeze.

COOK IT: The secret to cooking frozen asparagus (and any frozen vegetables for that matter) is to cook in a small amount of liquid just until barely tender. Remember that you've already done a partial amount of the cooking when you blanched it. So treat frozen vegetables like fresh, except for a shorter cooking time -- you'll hold onto more of the nutrients as well as flavor, color and texture.

Also, most vegetables are best when cooked without thawing (except corn of the cob).

Source: Oregonian FoodDay Typos by Dorothy Flatman 1995 Submitted By DOROTHY FLATMAN On 06-21-95

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