Using Excess Asparagus


| 5/23/2019 12:33:00 PM


abundance of asparagus 

Have a glut of asparagus? Me neither. In fact, I can’t imagine ever having too much asparagus. Now a couple of empty-nesters, my husband and I have expanded our asparagus bed not once, but twice. That’s how much we love the stuff.

We usually harvest a decent-sized helping for each of us every day or two. When we find ourselves with more than a day’s worth, we freeze the extra in meal-sized batches. Frozen is as tasty as fresh, and the green taste of springtime in the depths of winter can’t help but brighten the spirits.

Freezing Excess Asparagus

Asparagus is quick and easy to freeze. The National Center for Home Food Preservation says to heat one gallon of water for each pound of vegetable. Once the water is boiling vigorously, add well-washed asparagus stalks and cover, keeping temperature high. Begin the countdown as soon as the water returns to a boil. (If you use the right proportions, that should be in a minute or less). Thin spears only need two minutes of blanching time; medium, three; and thick, four.



(You can heat the asparagus in a wire basket inside a larger pot to make quick removal easier, especially if you plan to reuse the water for more batches. However, for a small batch, it’s easy enough to lift the veggies out of the water and into a colander using tongs.)



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