Freezing asparagus is an excellent technique to extend the season and reduce waste. In addition, cooking it from frozen reduces the cooking time.
Asparagus, like most vegetables, loses its texture, flavor, color, and nutritional value when frozen uncooked. To protect these nutrients, blanch or boil the vegetables first. The thicker the asparagus, the less likely it is to get mushy, so always use it at its peak freshness.
Take advantage of the asparagus harvest by trying one of our delicious recipes.
Basic methods for freezing asparagus
Prep your asparagus, as usual, by washing it thoroughly, then trimming off any woody stems.
- Asparagus should be washed well and any woody stalks cut off before cooking.
- Depending on the size, add the asparagus to a pot of boiling water and cook for 2 to 4 minutes. Remove the asparagus with a slotted spoon and plunge into the bowl of iced water, leaving for the same amount of time that it was blanched for. Drain and leave to dry on the paper-lined tray.
- Depending on the size, add the asparagus to a pot of boiling water and cook for 2 to 4 minutes. After blanching the asparagus, remove it with a slotted spoon and place it in an ice bath for the same amount of time. Drain and place on the paper-lined tray to dry.
Asparagus can be blanched for 2 to 4 minutes, depending on their size. After blanching the asparagus, remove it with a slotted spoon and place it in an icy water bath for the same amount of time it was left in the boiling water. Drain and place on the paper-lined tray to dry.
Cooking asparagus from frozen
Place the asparagus in a pot of boiling water and cook for 2-4 minutes, depending on its size. Remove the asparagus with a slotted spoon and place it in a dish of icy water for the same amount of time as it was blanched. Drain and put on a paper-lined tray to dry.
It is recommended to pan fry frozen asparagus in order to prevent it from turning mushy. Heat a frying pan, add a little olive oil or butter, and cook for a few minutes until it is hot and crispy.
Asparagus recipe inspiration
You and your loved one will enjoy this simple yet flavorful farfalle for two. In only 20 minutes, you can whip up a flavorful supper that includes chilli, zingy lemon, and fresh basil. A frittata made with new potatoes is another great way to serve asparagus as a main dish. Wedges of asparagus are the focus of this low-calorie entrée, served with a simple salad.
Asparagus soup is a one-stop shop for all of your greens. Even our asparagus, sundried tomato, and olive loaf will work with it. It’s easy to make, and the bread is full of springtime flavor.
How to Store Asparagus in the Refrigerator or Freezer
Asparagus is a terrific base for sautés, stir-fries, and stews that you’ll want to make all year long, regardless of the season. If you want to create your favorite asparagus dishes all year long, you need to know how to preserve asparagus properly.
How to Choose Fresh Asparagus
When buying fresh asparagus, seek for spears with vivid green or violet tips at the supermarket or farmers’ market. Do not eat limp or wilted asparagus.
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How Long Does Asparagus Last?
Asparagus can be stored in the refrigerator for up to five days. The best way to keep asparagus fresh for up to 10 days is to store it in a glass container with a small amount of water in it.
It’s time to get rid of your asparagus stalks when the ends turn dark green and mushy.
How to Store Fresh Asparagus
It’s common for home cooks to keep asparagus in the crisper drawer of their refrigerator in its original plastic bag. Keeping your asparagus in a container, on the other hand, will ensure that it remains fresh for a longer period of time. Asparagus may be kept fresh in the refrigerator by following these simple steps:
- Trim. Before storage, make sure to thoroughly wash your asparagus in cold water. Paper towels or dishcloths are fine for drying them. Asparagus stalks or woody ends should be cut back by one inch.
- The container should be prepared. Add an inch of water to a Mason jar or similar container. Asparagus should be stored in a jar with the cut ends at the bottom, similar to how cut flowers are stored. To seal the bag around the jar, secure it with a rubber band by covering the stalks with a piece of plastic wrap.
- Refrigerate. Keep an eye out for your asparagus. To avoid the asparagus becoming mushy, use it within a week or so after cutting it.
How to Store Cooked Asparagus
Asparagus can be stored in an airtight container such as a freezer bag or a plastic food container once it has been cooked. Asparagus can also be wrapped in heavy-duty aluminum foil or plastic wrap and stored that way. To avoid the spread of dangerous microorganisms, always refrigerate cooked asparagus.
Cooked asparagus can be stored in the refrigerator for up to five days if refrigerated correctly.
How to Freeze Asparagus
The easiest way to keep asparagus season leftovers longer than a week is to freeze them. Asparagus may be frozen by following this simple guide:
- Blanch. Before freezing, blanch the asparagus to preserve its color and texture. So, blanch your asparagus for two to five minutes in boiling water, then plunge the spears into an ice bath to stop the cooking process instantly.
- There’s a stutter in the action. Flash freezing your asparagus is necessary to keep it from sticking together once it’s been placed in a freezer bag. Spread the asparagus spears out on a baking sheet lined with paper towels, giving each one about an inch of space. After one or two hours in the freezer, the spears should be solid.
Store. Use an airtight container or freezer bag with a date label after freezing your asparagus spears. Eight to twelve months in the freezer is a good length of time for frozen asparagus.
Freezing asparagus is the greatest solution if you have an abundance and want to preserve it. Rather having a mushy result from canning, you’ll obtain a better result this way.
When local asparagus is in season, utilize it for the greatest results. Imported asparagus from other countries that isn’t in season is usually tougher and blander in flavor. If you’re going to freeze your spears, make sure they’re at least as thick as a pencil.
After that, it’s time to blanch the asparagus and freeze it. Preventing discoloration and preserving a superior texture are the goals of this stage.
Prepping the Asparagus
Bend each asparagus spear until it snaps before blanching it. Toss the woody ends in the trash (or peel them and use them in soup) or compost them. Cut the spear tips into 1- to 2-inch lengths, or leave them as-is as spears.
Asparagus can either be blanched in boiling water or steamed. When the vegetables have finished blanching, prepare a big bowl of ice-cold water in which to submerge them (this stops them from continuing to cook from residual heat).
Blanching Asparagus: Boiling Water Method
A large saucepan of water should be brought to a boil In a large pot of boiling water, add 1 pound of asparagus at a time. Depending on the width of the spears, cook the asparagus in boiling water for 2 to 5 minutes.
As soon as the timer goes off, remove the asparagus from the water and place it in the cold water. Make sure to soak it in ice water for the same length of time you would have spent boiling it. Using a colander, drain the asparagus well.
Blanching Asparagus: Steam Method
Set your steaming basket over a pot of water that is boiling. Cover the basket with the asparagus. Steam the spears for 3 to 6 minutes, depending on their thickness.
When the timer goes off, immediately remove the blanched asparagus spears or pieces from the water and place them in a bowl of ice water. After steaming, place them in a bowl of ice water and let them for the same amount of time. Coarsely grate the zucchini.
2 Ways to Freeze Blanched Asparagus
- To freeze blanched, chilled, and drained asparagus, just place the spears or pieces in freezer bags or containers, mark with the date, and store in the freezer for later.
- In order to ensure that the spears or bits of asparagus don’t become clumpy and difficult to separate, flash-freeze them first. The blanched asparagus is spread out on baking sheets in a single layer and then frozen in a flash. Once frozen, transfer to freezer bags or containers and store for up to two hours.
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