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

> 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
>


Although it's generally not done, Google turned up 397,000 search results
for the words "how to freeze asparagus". Might be worth a peek at the first
10 or so results.

wrote on 14 Mar 2007 13:06:08 -0700:

>>>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.


I like asparagus and enjoy it when it is plentiful and
inexpensive. However, when the price goes over $2/pound for
green asparagus it becomes a very occasional treat whether or
not I can afford it. White asparagus is an even greater treat,
IMHO, but its price makes it always occasional.

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.comcast.not

On Mar 14, 12:06 pm, " >
wrote:

> 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.

Clean and trim spears. Drop into large pot of rapidly boiling water.
Remove after 30 seconds, plunge into ice water bath. Drain well, dry
further on paper towels. Place, separated, on large pan or platter
and freeze. When frozen, bag in thick freezer bags and store in
freezer.

Will they retain their color? Yes.
Will they retain their taste? Yes.
Will they retain their crispness. No. Not at all.
Is it worth doing? That's up to you. -aem

In article .com>,
" > wrote:

> 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

Not especially. You'll lose the crispness. Flavor's okay -- way better
than canned. Color's good -- way better than canned. Me? I love the
stuff and eat copious amounts when it's nearing spring and it's
reasonably priced. MOF, it was $2 a pound a week or so back and I
bought a couple bunches and fixed them as I do. What was left was added
to a packaged alfredo sauce mix along with some chopped baby bellas and
some canned artichoke hearts from jay's artichoke chicken with capers
dish that was posted here a few weeks back.


--
-Barb, Mother Superior, HOSSSPoJ
http://jamlady.eboard.com - Comfort Food for Bob Pastorio
http://web.mac.com/barbschaller - snow pics added 3-3-2007
http://www.caringbridge.org/visit/amytaylor

In article >,
"JoeSpareBedroom" > wrote:

> Although it's generally not done,

What's generally not done?

> Google turned up 397,000 search results
> for the words "how to freeze asparagus". Might be worth a peek at the first
> 10 or so results.

http://www.uga.edu/nchfp/how/freeze/asparagus.html
That's at the National Center for Home Food Preservation at the U of
Georgia.

--
-Barb, Mother Superior, HOSSSPoJ
http://jamlady.eboard.com - Comfort Food for Bob Pastorio
http://web.mac.com/barbschaller - snow pics added 3-3-2007
http://www.caringbridge.org/visit/amytaylor

> 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

> 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

You can pickle asparagus. I have some over a year old now
that is better than the season I put it up in. D**n dangling
particles anyway. I use a recipe from _Small Batch Preserving_.
They retain a certain crisp texture, but they are cooked a bit by
the boiling water bath. That recipe is pretty tart, but accentuated
by the many different kinds of _herb_ one can add to the jar:
tarragon, dill, thyme, cilantro, oregano/fresh bay (in very small
amounts). Mint was tasty, but weird.
If you're interested, join us over at rec.food.preserving or peek
at the FAQ: http://www.jaclu.com/rfpFAQ/rfpFAQ.htm
You could pour seasoned rice or white wine vinegar over a
jar full of fresh trimmed sparrowgrass and will keep several
weeks in the fridge.

Edrena, faithful disciple of St. Vinaigrette, Holy Order of the
Sacred Sisters of St. Pectina of Jella (HOSSSPJ)

On Thu, 15 Mar 2007 00:25:43 GMT, "The Joneses" >
wrote:


> You can pickle asparagus. I have some over a year old now
>that is better than the season I put it up in. D**n dangling
>particles anyway. I use a recipe from _Small Batch Preserving_.

How is that book? I have it, but have never used it yet.

Christine

"Christine Dabney" > wrote in message
...
> On Thu, 15 Mar 2007 00:25:43 GMT, "The Joneses" >
> wrote:
>
>
>> You can pickle asparagus. I have some over a year old now
>>that is better than the season I put it up in. D**n dangling
>>particles anyway. I use a recipe from _Small Batch Preserving_.
>
> How is that book? I have it, but have never used it yet.
>
> Christine

It *is* the book I use for asparagus (use 2x the seasoned liquid).
I haven't been all the way thru it, yet. It has eight bookmarks still
in it. That Cranberry Rum Relish sounds intriguing. The basic
tomato salsa was disappointing, but Ah'm a Texan. It's right
next to Really Hot Salsa. With no cilantro, the communist. How
about preserved Raspberry Coulis fer y'all hoity toity types?
Many many recipes for stuff with wine & spirits for the spiritual
types. Many of the pages in my book are spotted & finger-
printed, etc. Shows I use it a lot.
HTH
Edrena

"Melba's Jammin'" > wrote in message
...
> In article >,
> "JoeSpareBedroom" > wrote:
>
>> Although it's generally not done,
>
> What's generally not done?
>
>> Google turned up 397,000 search results
>> for the words "how to freeze asparagus". Might be worth a peek at the
>> first
>> 10 or so results.

This was an expression of impatience with someone who knows how to access
newsgroups, but doesn't know how to do a google search. He/she/it wants a
free secretary.



> http://www.uga.edu/nchfp/how/freeze/asparagus.html
> That's at the National Center for Home Food Preservation at the U of
> Georgia.


Crappy source. I want something right from the World Asparagus Freezing
Consortium. I want it now.

In article >,
"JoeSpareBedroom" > wrote:

> "Melba's Jammin'" > wrote in message
> ...
> > In article >,
> > "JoeSpareBedroom" > wrote:
> >
> >> Although it's generally not done,
> >
> > What's generally not done?
> >
> >> Google turned up 397,000 search results for the words "how to
> >> freeze asparagus". Might be worth a peek at the first 10 or so
> >> results.

>
> This was an expression of impatience with someone who knows how to access
> newsgroups, but doesn't know how to do a google search. He/she/it wants a
> free secretary.

Don't we all.

> > http://www.uga.edu/nchfp/how/freeze/asparagus.html
> > That's at the National Center for Home Food Preservation at the U of
> > Georgia.
>
>
> Crappy source. I want something right from the World Asparagus Freezing
> Consortium. I want it now.
Well, FINE!
California Asparagus Commission: http://www.calasparagus.com
Michigan Asparagus Advisory Board: http://www.asparagus.com



--
-Barb, Mother Superior, HOSSSPoJ
http://jamlady.eboard.com - Comfort Food for Bob Pastorio
http://web.mac.com/barbschaller - snow pics added 3-3-2007
http://www.caringbridge.org/visit/amytaylor

> wrote:

>I think you can pickle it, although I haven't tried that yet.

I've had commercially-made pickled asparagus from boutique
operations that was excellent. I imagine you'd use the same
method as is used for pole beans. And yes it is still green.

Steve

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
_____




_____





--
-Barb, Mother Superior, HOSSSPoJ
http://jamlady.eboard.com - Comfort Food for Bob Pastorio, updated
3-16-2007
http://web.mac.com/barbschaller - Hollandaise sauce 3-15-2007
http://www.caringbridge.org/visit/amytaylor

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)

In article >,
The Cook > wrote:

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


> >Asparagu and Rice Soup with Pancetta and Black Pepper

> >Asparagus, Sausage and Pepper Pasta

> >Asparagus Casserole Dinner

> 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.

I also like creamed asparagus inside and on top of an omelet.

And made into soup, too.
--
-Barb, Mother Superior, HOSSSPoJ
http://jamlady.eboard.com - Comfort Food for Bob Pastorio, updated
3-16-2007
http://web.mac.com/barbschaller - Hollandaise sauce 3-15-2007
http://www.caringbridge.org/visit/amytaylor