Asparagus Overdose

[Charlie]

After 10 years of expansion, we now have asparagus coming up by the ton. 3 varieties. Mary Washington, Purple Passion and what I think is the absolute best Jersey Hybred. We cut any where from 3 to 5 lbs a day. The season is late here this year and I should be able to cut nearly to the 4th of July. (this is Siberia remember)

The Jersey Hybreds are all male type plants and after being in the ground now for over 5 years produce huge tender spears. County Fair Blue Ribbon style. Whoooo Hoooooooo

Now......can you all help me with recipies and preserving methods.

We have pickled it, canned it, frozen it ...... all with various success. Canning makes a nice mushy product that we like as "creamed asparagus. The pickled stuff is great for bloody mary's. The frozen is OK, but nothing can beat fresh. My wife bought me an asparagus steamer as a fathers day present a couple of years ago.

Considering the knowledge base we have here, I figure there are ways to use asparagus that I have yet to try. Please post recipies or links to recipies of any and all kinds.

I have yet to try drying it. Anybody try that? I am assuming you would have to blanch it first and then put in in the dehydrator.

 

[Libertarian]

How about blanching it then vacuum sealing it in plastic?

 

[Deemy]

I'm jealous of your bounty!!!

 

[HoofTrimmer]

Wonderful!

We just put in a bed of Jersey Hybrid this year. Can't wait, cause we eat it like it's going out of style.

Congratulations on your bounty!

HoofTrimmer

 

[Army Girl]

Make stew!

3 lbs potatoes peeled and cubed
3 1/2 cups chicken broth
1 cup chopped onions
3/4 cup chopped carrots
3/4 cup chopped celery
1 1/2 tsp minced garlic
1/4 tsp thyme
1/4 tsp pepper
1 pound asparagus spears
2 TBS chopped chives
1/2 stick of butter
1 cup of cream or a can of evap milk


Combine potatoes, broth onions carrots, celery, garlic, thyme and pepper in large pot and bring to a boil over medium-high heat. Reduce heat to low, cover and simmer for 25-30 min, until potatoes are tender.

Cut asparagus spears into 1-1/2 inch pieces and add, cook over medium heat for 1-2 mins. Add cream and butter, heat until butter is melted.

Sprinkle with chives and serve immediately.

edit to add chives

 

[readerb]

Creamy Asparagus Soup

(this also freezes up nice!)

2 pounds of asparagus
4 large white or yellow onions, chopped
1 stick of butter
2 quarts of chicken stock
salt & fresh white pepper, to taste

(for cold asparagus soup, add 1/4 to 1/2 cup of heavy cream or buttermilk)

1) Melt butter in a large stock pot, add onion & simmer until they are soft.

2) Add chicken stock & bring to a boil

3) Add asparagus, cleaned & chopped into approximately 1-inch pieces

Notes: do NOT include the woody ends.
Also, you may want to reserve a few of the tips for presentation later.

4) Reduce heat & simmer for 30-45 minutes, until your asparagus are good & tender.

5) Puree the soup with a food mill or a blender, if using a blender you'll need to do this in batches - just be careful if doing this hot .. and return to the pot..

6) Season with salt & pepper & serve.

Makes 8-10 servings.

We love this with a fresh loaf of crusty bread & a big wedge of vermonts white cheddar.

Enjoy!

 

[WalknTrot]

Charlie,

Find the "Dilly Bean" recipe in the Ball Canning Book. Substitute asparagus spears for the beans.

Wonderful stuff!!

 

[Libertarian]

Does it grow in Texas? I love the stuff but hate to pay the supermarket prices.

 

[pkchicken]

try dehydrating them Charlie. I don't think you have to blanch them just snap them off to get rid of the woody stem . I was looking for my dehydrator book to verify this but alas I have misplaced it.

Dehydrating is great, it shrinks the food and it weighs less too!! You can store the food in canning jars with mason lids and it keeps for years as long as you close the jar tight and dry it well enough.

Wish I knew where that book was.

pk