- Sort asparagus according to thickness of stalk. Wash asparagus thoroughly and cut or break off and discard tough parts of stalks. Leave spears in lengths to fit the package or cut in 2-inch lengths.
- Water blanch according to thickness of stalk: Small stalks, 2 minutes; Medium stalks, 3 minutes; Large stalks, 4 minutes. Cool promptly in cold water and drain.
- Pack into containers, leaving no headspace. When packing spears, alternate tips and stem ends. In containers that are wider at the top than bottom, pack asparagus with tips down. Seal, label and freeze.
- This recipe yields ?? servings.
Notes:
Recipe from Michigan State University Extension |
