Asparagus
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Nutritional Information
Storing and Preparing AsparagusStoring
Trim the ends and stand them upright in a container with a small amount of water and refrigerate up to 3 days for ultimate freshness and flavour. Asparagus can also be cooked, pureed and frozen. Freezing Asparagus 1. Separate your spears by size: small, medium or large. 2. Blanch in hard boiling water (you just want to kill any bacteria, not cook the asparagus), - 1 minute for small, - 2 minutes for medium, - 3 minutes for large 3. Put immediately into very cold water (iced) to stop the cooking, remove and pat dry 4. Lay spears on a baking sheet and place in freezer until frozen, then transfer into freezer appropriate containers (ziploc bags work well). Preparing Our asparagus is picked fresh every morning and stored in water in the fridge for ultimate freshness. When picking our asparagus, we break it above the ground so that the entire spear is edible, there is no need to cut off the bottom. Nor do you need to peel the outside layer off of the asparagus, which is often done because of sand being trapped inside the first few layers. Our asparagus will only have sand on it after a hard rain fall (which causes the sand to bounce up onto the spears). To rid asparagus of sand, place in a sink or large bowl full of water and gentle move them to shake out any sand. Be sure not to over cook asparagus as it gets mushy, and to ensure even cooking cut spears in half and start cooking the bottom half (which is larger) a few minutes before the upper half. See Asparagus Recipes for cooking ideas. |
