If you want to enjoy asparagus all year round, freezing them is the best preservation method. To preserve the flavor and texture of the vegetable for a long time, choose freshly picked asparagus. The process involves the following steps: cut the asparagus, blanch them and then subject them to a quick freezing process to prepare them for storage.
Steps
Part 1 of 3: Prepare the Asparagus
Step 1. Choose freshly picked asparagus
When you are planning to freeze fruit, vegetables, or vegetables, it is best to do the procedure when they are at the peak of the season. The asparagus season peaks between early and mid-spring. It is in this period that it is possible to find tasty and crunchy asparagus. This type of asparagus lends itself best to freezing and will keep the flavor intact even once it has been thawed.
- Look for green asparagus that looks fresh. Take them in your hand. If they go limp, then they have lost their freshness. Sprouts should be compact and creaky.
- Prefer thick shoots to thin ones, as they resist the freezing process better.
- You can usually find fresh and freezing asparagus at a fruit and vegetable market. Instead, avoid those that sell at the supermarket, often imported from other countries.
Step 2. Wash the asparagus well
Wash every single sprout with cold water to remove residues of dirt, earth and other impurities. Before proceeding, make sure there is no dirt left.
Step 3. Cut off the ends of the shoots
Asparagus tends to become hard and woody on the final end. It is therefore necessary to cut the last third (or almost) of the shoot. Use a knife. You can also use your hands - look for a weak spot in this area and break the sprout into two parts. Repeat the process with each individual sprout.
Step 4. Chop the asparagus if desired
If you already know that you will be using them to make soups and stews, it is good to chop them into pieces of three or five centimeters. Either way, you can also freeze whole sprouts.
- Try to get evenly sized pieces so that they can be blanched and frozen evenly.
- If you have decided to leave the sprouts whole, divide them into piles based on their size. Blanch the buds of similar size together.
Part 2 of 3: Blanch the Asparagus
Step 1. Bring the water to a boil
Take a large pot: it should be large enough to hold all the asparagus, whether they have been cut into small pieces or are whole. Fill it about two thirds with water. Bring it to a boil.
Step 2. Prepare an ice bath
While the water comes to a boil, fill a large bowl with ice cubes and water. After blanching, the asparagus should be immersed in the ice bath to prevent them from overcooking.
Step 3. Boil the asparagus for three minutes
Pour the asparagus (cut into small pieces or whole) into the water. Set the timer for three minutes and let them cook. Then, immediately remove them from the water.
- You can cook up to 500g of asparagus at a time. If you have more, divide them into bunches and blanch one at a time.
- If you have several stacks of different sized asparagus, blanch each stack separately.
- If the asparagus is particularly thick or thin, adjust the cooking times accordingly. Thin asparagus (finer than a pencil) should be blanched for about two minutes, while thick asparagus (bigger than a felt-tip pen) for four minutes.
Step 4. Soak them in the ice bath for three minutes
Once you have removed the asparagus from the pot, immediately move them to the ice bath. Leave them to soak for three minutes or for the same amount of time they cooked.
Step 5. Dry the asparagus
Transfer the asparagus to a dry towel and pat it dry. If you don't dry them well, they will freeze in the freezer. Do this quickly so that you can freeze the asparagus as soon as possible and prevent them from becoming soggy.
Part 3 of 3: Freezing the Asparagus
Step 1. Spread the asparagus on a baking sheet
Arrange them in a single layer to prevent them from overlapping. Cover the pan with cling film.
If you don't mind asparagus sticking together, skip this step. Place them in a freezer-safe container and freeze them
Step 2. Freeze the asparagus for one hour
Put the pan in the freezer for an hour to allow the asparagus to undergo a quick freezing process. This allows you to freeze the pieces individually, avoiding the formation of a single mass in the container.
Step 3. Place the asparagus in a freezer-safe container
Use plastic bags or containers that allow them to be stored for the long term without any problems. Label them with the date, so that in the future you will know if the asparagus is still edible.
- Compress the asparagus well to eliminate as much air as possible from the container. In this way you will best preserve the flavor and texture of the vegetable.
- Vacuum storage is a good option for freezing asparagus, as it allows you to completely eliminate the air from the bag.
Step 4. Keep the asparagus in the freezer for up to one year
After a year they will begin to deteriorate, losing their initial flavor and texture. When you are going to use them, do not defrost them before cooking.
Step 5. Incorporate frozen asparagus into your favorite recipes
They must not be defrosted before use and can be used just like fresh ones. To make a quick and easy side dish, steam them with butter and lemon. You can also try them in these dishes:
- Quiche with ham and asparagus. Just replace the fresh asparagus with frozen and chopped ones;
- Pottage. Frozen asparagus is very easy to reconstitute when cooked in a pot of boiling soup;
- Chicken and asparagus stew. It is an excellent idea to use a container of frozen asparagus.
