Cool asparagus immediately in ice water. Drain the asparagus thoroughly this shouldn't take more than a minute. After vegetables are blanched, cool them quickly to prevent overcooking. Plunge the asparagus into a large quantity of ice-cold water I keep adding more ice to it. A good rule of thumb: Cool for the same amount of time as the blanch step. For instance, if you blanch the asparagus for 3 minutes, then you should cool it in ice water for at least 3 minutes.
Drain thoroughly. Step 7 - Bag the asparagus I love the FoodSavers see this page for more information with their vacuum sealing! I am not paid by them, but these things really work.
If you don't have one, Ziploc bags work, too, but it is hard to get as much air out of the bags. Remove the air to prevent drying and freezer burn. TIP: If you don't own a vacuum food sealer to freeze foods, place food in a Ziploc bags, zip the top shut but leave enough space to insert the tip of a soda straw.
When straw is in place, remove air by sucking the air out. To remove straw, press straw closed where inserted and finish pressing the bag closed as you remove straw. Step 8 - Done! Pop them into the freezer, on the quick freeze shelf, if you have one! Freezing keeps asparagus safe to eat almost indefinitely, but the recommended maximum storage time of 12 months is best for taste and quality. The quality of the frozen asparagus is maintained best in a very cold freezer deep freezer , and one that keeps them frozen completely with no thaw cycles.
Excluding any air from inside the bags which leads to freezer burn, by using vacuum-sealed bags, is also important to maintaining quality. I love the FoodSavers see this page for more information with their vacuum sealing!
Here's an example of one model: FoodSaver Vacuum food sealers advanced Design This one is the least expensive of the Food Saver models that has all the advanced features, like automatic bag detection and sealing, which makes it faster and easier to seal. And yes, you can seal and freeze foods with liquids just freeze the unsealed bag in the freezer overnight, THEN seal it!
Revised by Elizabeth L. Harrison, Ph. Back to Recipes Pumpkin recipes Butternut squash See more. Back to Recipes Chicken slow cooker Veggie slow cooker See more. Back to Recipes Cheesecakes Cookies See more. Back to Recipes Family meals One-pot recipes See more.
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Back to Recipes Vegetarian dinners Quick vegetarian See more. Back to Recipes Vegan storecupboard Vegan baking See more. Back to How to Roast timer Conversion guides. Like all vegetables, asparagus contains enzymes that ensure the asparagus plants mature and develop properly.
Blanching your vegetables before freezing asparagus is key for maintaining flavor, texture, color and nutritional content. Without blanching to stop the enzymes, the enzymes remain active, and the flavor, texture, color and nutritional content of the asparagus will be compromised. When properly blanched and packaged, asparagus retains its quality in the freezer for 10 to 12 months. Store your fresh asparagus in the refrigerator, standing up in a container with the bottoms of the stalks in about 1 inch of water, as advised by the University of New Hampshire Cooperative Extension.
Read more: How to Cook Frozen Asparagus. Track the number of fruits and vegetables you eat every day by logging your meals on the MyPlate app. Download now to fine-tune your diet today! Wash the asparagus under running water. Alternatively, fill a large bowl with cold water, then clean the asparagus by swishing it in the water.
This method works best if the asparagus is dirty, as swishing it in water removes sand embedded in the tips of the asparagus spears. Sort the asparagus into batches of small, medium and large spears, as larger spears require more blanching time than small, slender spears. Blanch and pack each size separately. Small spears are thin and have a diameter smaller than a pencil. Bring a large kettle of water to a full boil. Use 1 gallon of water for each 1 pound of asparagus.
Place the asparagus in a metal basket or steamer.
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