The asparagus season has just begun and we can eat them with impunity. They have little calories, and their delicacy and unique aftertaste make us eagerly reach for them. Unfortunately, they wither very quickly, so it’s best to eat them right away. However, there is a way to freeze asparagus so that they enjoy our palates also out of season.
To keep the taste of asparagus, we often make preparations from them. Meanwhile, these seasonal vegetables can be successfully frozen, both white and green. Just stick to a few rules. Above all For freezing, choose fresh and prosperous asparagus. Then wash them thoroughly and dry them. The next step is to detach the woody part of the asparagus, it is best to bend them to check where they should be cut. It is worth peeling white asparagus before freezing, the crust of green is much more delicate and there is no need.
The most important procedure before freezing asparagus is blanching. Immerse them briefly in boiling water and then in ice water. Thanks to this, they will retain their properties. Carefully dried asparagus, close in airtight bags and overstate the air from them. This will be a guarantee that vegetables will keep their taste and crunchiness for a long time. Asparagus can be freezed in whole or cut into pieces. In this second form they will work in all kinds of soups.
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Well -frozen asparagus can be stored up to 10 months. After this time, they will lose their elasticity. In the preparation of asparagus, it is important not to defrost them before cooking. It’s a bit like dumplings, they will become soft and lose many of their properties. Put the asparagus out of the freezer in boiling water or in a pan with a little fat. Thanks to this, they will taste freshly brought from the store.
You can make soup from frozen asparagus, use them for salads or treat them as a vegetable addition to dishes. They will also work in casseroles, served with pasta or rice. Thanks to this storage, we will also keep the taste of summer for long autumn and winter months.
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