On Sat, 17 Mar 2007 09:12:29 -0500, Melba's Jammin'
> wrote:

>In article >,
> " > wrote:
>
>> > wrote in message
>> oups.com...
>> > This period in my area there are some great deals on asparagus. Is
>> > there is way to preserve them in the freezer or otherwise so they
>> > retain there green color,and crispness when cooked. I have had canned
>> > asparagus which is better than canned beans, but I like the fresh. Or
>> > is a person stuck with only enjoying it once in awhile, unless they
>> > are willing to pay $3 per pound.
>> >
>> > Thanks
>> >
>> > Tom
>> >
>> We have our own patch and get so much asparagus that I'm almost tired of it
>> at the end of the season. I tried freezing it, but it was horrible--soft
>> and mushy. I think you can pickle it, although I haven't tried that yet.
>> We just enjoy it nearly every night. The small spears are good raw in
>> salads, and I love the larger spears roasted in the oven.
>>
>> Diane M
>
>Y'wanna fax your excess over to me? I'd be happy to take it off your
>hands.
>
>When Firstborn was here I'd drive 40 minutes south to the big asparagus
>grower around here and get 30# for about 50-75 cents/lb and he and I
>would eat it for a week. We never tired of it. I'm not one to gild a
>lily and just used a little butter on it.
>
>I've made this soup - it was pretty good.
>
>{ Exported from MasterCook Mac }
>
>Asparagu and Rice Soup with Pancetta and Black Pepper
>
>Recipe By: posted to r.f.cooking by Barb Schaller 3-17-2007
>Serving Size: 3
>Preparation Time: 0:00
>Categories: Soups
>
>Amount Measure Ingredient Preparation Method
>6 tablespoons extra-virgin olive oil divided
>2 cups diced yellow onions
> salt
>1/4 cup white rice
>3 1/2 cups chicken stock
>1/2 cup water
>8 ounces asparagus trimmed
>4 ounces pancetta or bacon finely minced
> (about 1/2 to 2/3 cup)
> Freshly cracked black pepper
>
>In a large saucepan over medium-low heat, warm 4 tablespoons olive oil.
>Add onions and a pinch of salt and cook slowly, stirring regularly.
>Don't let onions color; they should sweat their moisture and then become
>tender and translucent in about 10 minutes. Add rice, chicken stock and
>water and bring to a simmer. Cover tightly and cook until rice is
>nut-tender, probably 15 to 20 minutes, depending upon rice you choose.
>Broth will be cloudy and should taste sweet from onions. Turn off heat.
>
>While rice is cooking, sliver asparagus, slicing at an angle and about
>1/8 inch thick. Don't worry is slivers vary a little in thickness;
>irregularity will guarantee uneven cooking and a pleasantly varied
>texture. You should have about 2 cups.
>
>In a 12-inch skillet over medium heat, warm remaining 2 tablespoons
>olive oil. Add pancetta and asparagus and stir once to coat, then
>spread them out and leave to sizzle until those at the edge of the pan
>begin to color. Toss or stir once, then leave to color again. Repeat a
>few times until mass has softened and shrunk by about a third. Scrape
>pancetta and asparagus into broth and bring to a boil. Add lots of
>pepper to taste. Boil for about 1 minute.
>
>Soup is best when served while flavors are still bold and texture is
>varied. (I think that means it's not so swell as a reheated leftover.)
>
>Zuni Café Cookbook (reprinted in Strib 5-8-03)
> ‹‹‹‹‹
>
>{ Exported from MasterCook Mac }
>
>Asparagus, Sausage and Pepper Pasta
>
>Recipe By: posted to r.f.cooking by Barb Schaller 3-17-2007
>Serving Size: 8
>Preparation Time: 1:00
>
>Amount Measure Ingredient Preparation Method
>2 tablespoons olive oil
>1 1/2 cups finely chopped yellow onions
>4 cloves garlic finely chopped
>2 green bell peppers diced
>2 yellow bell peppers diced
>2 pounds turkey sausage links
>1 cup white wine
>28 ounces canned Italian plum tomatoes
>2 teaspoons dried oregano
> or 1 tablespoon fresh oregano
>1/4 teaspoon black pepper
>1/4 teaspoon crushed dried red pepper flakes
>2 pounds rigatoni
>1 pound asparagus
>
>Heat olive oil in medium-size saucepan. sautÈ onions and garlic until
>onions are transparent and garlic is slightly browned. Add red and
>yellow peppers and sautÈ for about 5 minutes, or until peppers begin to
>soften. Set aside. In a large, heavy - bottomed pot, brown sausages, one
>pound at a time, cooking each batch approximately 20 minutes. Remove
>from pot, drain on paper towel, and cut into 1/4-inch slices. Remove all
>but 1 tablespoon of fat from pot and, over medium heat, stir in white
>wine, mixing well with scrapings from bottom of the pot. Add onion,
>garlic and pepper mixture. Stir in plum tomatoes, oregano, black pepper,
>crushed red-pepper flakes and sausage slices. Simmer uncovered for 25
>minutes. Boil water for rigatoni and begin cooking it. In the last 8
>minutes of the cooking time for the sauce, add asparagus and continue to
>simmer 8 minutes, or until asparagus is tender. Drain rigatoni and serve
>with sauce.
> ‹‹‹‹‹
>Notes: Italian spices, sausage, bell peppers, asparagus, wine and
>tomatoes cooked into a sauce and served over rigatoni.
>
>Source: MasterCookBook with the app.
>
>
>
>{ Exported from MasterCook Mac }
>
>Asparagus Casserole Dinner
>
>Recipe By: posted to rec.food.cooking by Barb Schaller 3-17-2007
>Serving Size: 6
>
>Amount Measure Ingredient Preparation Method
>8 red potatoes
>1/2 pound turkey ham or very lean ham chopped thinly
>1 pound fresh mushrooms thinly sliced
>1 packet dry Butter Buds
>8 ounces fat free Cheddar cheese
>2 cans (15 oz. each) asparagus spears
>
>In skillet sprayed with nonfat cooking spray, sauté mushrooms and ham
>together with packet of Butter Buds. Meanwhile, microwave potatoes
>until cooked. Cut cooked potatoes into 1/3 inch slices. Spray 9x13"
>pan with nonfat cooking spray. Arrange sliced cooked potatoes in pan.
>Spread sautéed mushrooms and ham over potatoes. Arrange asparagus
>spears in strips. Sprinkle cheese over . Broil for 3-5 minutes, or
>until top of cheese is golden brown and hot. Each serving contains 256
>calories and 1.5 grams of fat.
> ‹‹‹‹‹
>Notes: Saint Paul Pioneer Press, Sunday February 23, 1997; Eleanor
>Ostman's column. From the book, "Down Home Cookin' without the Down
>Home Fat."
>
>Per serving (excluding unknown items): 136 Calories; less than one gram
>Fat (3% calories from fat); 5g Protein; 30g Carbohydrate; 0mg
>Cholesterol; 12mg Sodium
>Food Exchanges: 1 1/2 Starch/Bread; 1/2 Vegetable


These look great. Our asparagus should be up in a few weeks and we
can pick for 2 weeks. Planning to make some Dilly Asparagus after
eating enough to make us sick.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)