We picked and ate a little more than a dozen spears of asparagus two
nights ago. Pete said he counted about 140 more sticking their little
heads up. Help!!

Are there any ways to preserve it other than soup and pickled? I am
going to work on my pickle recipe this year, one jar at a time. And I
do like Emeril's recipe for soup. It uses all of the spear and
freezes nicely.
--
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)

"The Cook" > wrote in message
...
> We picked and ate a little more than a dozen spears of asparagus two
> nights ago. Pete said he counted about 140 more sticking their little
> heads up. Help!!
>
> Are there any ways to preserve it other than soup and pickled? I am
> going to work on my pickle recipe this year, one jar at a time. And I
> do like Emeril's recipe for soup. It uses all of the spear and
> freezes nicely.
> --
> Susan N.

My gal pal and I picked up a box of fresh sparrowgrass from a farmer one
year. I provided the Tilia and bags, and she blanched and froze them, 1/2 lb
bags for us, 1 lb. bags for them.
If I ever do it again, I'll season the water with some Fruit Fresh, lemon
juice or rice vinegar, as well as salt to keep the color up nicely.
I buy it canned from time to time, what do the books say about pressure
canning? You wouldn't keep that wonderful texture but it don't keep 100% by
blanch/freezing either. Probably 80%.
Edrena