Preserve the Harvest: Freezing Asparagus


| 5/16/2019 9:54:00 AM


 

Blanching asparagus before freezing to preserve the harvest.

After a few weeks of harvesting, my daughter, Emery, and I are getting a little bit tired of asparagus. We’ve eaten it several times a week, and have definitely enjoyed this perennial vegetable in a variety of preparations.

A few years ago, I planted 25 Jersey Knight crowns I purchased online for $25, which is plenty for my family of four. Since then, Emery and I have enjoyed many meals accompanied with our garden-grown asparagus. And thank goodness she likes it because my husband and son are barely willing to eat any vegetable other than potatoes and sweet corn (perhaps a slight exaggeration, but slight nonetheless).

However, we’ve got a few more weeks of asparagus availability, and rather than let it go to waste, it’s time to turn our efforts toward preserving the harvest. Now, I know there are recipes for canning asparagus out there in internetland, but excuse me while I dry heave. Canned asparagus is about as appealing as canned … well … I don’t know what. That’s just how appealing canned asparagus is to me.



So, once we’ve had our fill of fresh-eating asparagus, it’s time to preserve the rest to eat later in the season and well into the fall. My preferred method for asparagus is to freeze it. It’s really a simple process, taking little time and equipment, and maintains a better texture as opposed to canning.



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