Asparagus-How to Care For

Fresh:

Keep fresh asparagus clean, cold, and covered. Trim the stem end about 1/4 inch and wash in warm water several times. Pat dry and place in moisture-proof wrapping. Refrigerate and use within 2-3 days for best quality. To maintain freshness, wrap a moist paper towel around the stem ends, or stand upright in two inches of cold water.

Freezing:

Wash asparagus thoroughly. Trim stem ends slightly. Leave spears whole or cut into 2-inch lengths. Blanch in boiling water for 1-2 minutes. Cool immediately in ice water. Drain well and pack in plastic freezer bags or containers leaving no excess air space. Seal, label and freeze. Use within eight months for best quality. Do not defrost before cooking.

The blanching process may also be done in the microwave. To do this, place the asparagus in a microwavable dish. Add two tablespoons of water per pound. Cook at full power for 1-2 minutes, or until bright green and still crisp. After blanching, submerge immediately in ice water. Drain well and pack in plastic freezer bags or containers, leaving no excess air space. Seal, label and freeze. Use within eight months for best quality. Do not defrost before cooking. If asparagus becomes defrosted, cook immediately. Do not re-freeze.

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