Best Way To Preserve Asparagus. For best quality, use frozen asparagus within eight to 12. Wash asparagus and cut off the woody stalks (hard ends).
Add up to 1 pound of asparagus at a time to the boiling water. For packaged freezing, place spears into freezer bags and remove as much air as possible. When the time is up, immediately drain the blanched asparagus and transfer it to the cold water.
Distribute Evenly Between All 4 Jars.
Cover with a plastic bag then refrigerate them for up to 4 days. Lift the bundles from the water, cut off the tough ends, and drop the crunchy pieces back into the water. Add up to 1 pound of asparagus at a time to the boiling water.
Rosemary Roasted Potatoes And Asparagus.
Treat asparagus like cut flowers or fresh herbs and give them some water to keep them hydrated. For packaged freezing, place spears into freezer bags and remove as much air as possible. Asparagus are a member of the lily family, after all:
Instead Of Storing Asparagus With The Other Veggies In The Drawer, Place It In A Cup Or Bowl Of Water In The Fridge.
Wrap it in a damp cloth and store it in a perforated plastic bag in the refrigerator. Combine all of the brine ingredients in a large pot and bring to a boil. Meanwhile, combine set aside a large bowl of ice water.
Wash Thoroughly And Sort According To Thickness Of Stalk.
Place the asparagus, tips up, in the glass and store in the refrigerator. Wash asparagus and cut off the woody stalks (hard ends). Once the olive oil slides like water in the pan, add the asparagus and a pinch of salt.
Fill A Glass Or Jar With An Inch Or Two Of Cool Fresh Water.
Add a teaspoon of olive oil to the pan and swirl to coat the surface evenly. If you're not serving the asparagus immediately, plunge it into a pan of ice water to halt the cooking. When the time is up, remove the asparagus from the boiling water, either with tongs, or with a slotted spoon, and place it directly into the ice bath.
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