Save the Asparagus!!!!!!!!!!!!!
Right now its in its season, and I am really enjoying it, at a reasonable price. Does anyone know if I can freeze it? Blanch and freeze, or will it get mushy? |
|
|
| One of the better veggies.
One of the worst veggies? Asparagus in a can. uuuuugh. |
| Exactly, Ron. That's why I'm hoping I can find a way to do this. |
We love asparagus here too. We grow our own, plus Todd has a route along the gravel roads where he picks the wild stuff! He is in road side competition with one of his brothers and an "old duffer". Sometimes he goes to pick it, and one of them has beat him too it. This goes on all summer  !
I have never tried it, but I think it would turn to mush.  |
| The frozen asparagus that I buy in the store is usually pretty good, so I would say blanch it for maybe 1-2 minutes (until it turns bright green) and then drain it and dry it really well and then put in a ziploc freezer bag. |
| http://southernfood.about.com/od/aspara ... aragus.htm
Click on the above to find out how to freeze asparagus! |
| Well, I'm certainly going to give it a try! Thanks! |
Thanks for the info, Vicki. 
I will definitely give it a try! If it does get mushy, I guess it would still make a real yummy cream soup.......oh, that makes me hungry!! |
| i saw a program on the food channel last night called food impossible..i think..anyway he carmelized onions ..over boiled the asparagus added it to the onions with some chicken stock and water...then added heavy cream,pureed it and added lump crab meat....boy did it look really really good!! |
| Oh Darcy! That sounds wonderful!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! (Think I can convert it to a weight watcher meal?) |
| Colossal Crab Asparagus Bisque
Show: Dinner: Impossible Episode: Rush Dinner: Frat House Impossible For the soup: 2 1/2 quarts chicken stock 2 bay leaves 3 pounds asparagus, cut into 1-inch lengths (tough ends removed and discarded) 8 tablespoons (1 stick) butter 4 white onions, chopped 5 stalks celery, chopped 3 carrots, peeled and chopped 2/3 cup all-purpose flour (approximately, or as needed to create roux) 1 pint heavy cream For the crab souffle: 1 pound colossal crabmeat 4 tablespoons mayonnaise 2 teaspoons freshly chopped thyme leaves Salt and freshly ground black pepper 1 lemon, juiced plus 1 or 2 lemons cut in wedges, for garnish For the soup: Bring stock and bay leaves to a boil in a large pot. Cook asparagus until tender and add to stock pot. Melt butter in a separate saucepan and gently saute onions, celery, and carrots (mirepoix) until tender, then gradually add flour (with a non-reactive utensil such as a wooden spoon), and cook until similar to a roux. Transfer to the pot of stock to thicken soup. Let simmer for 45 minutes. Remove bay leaves from soup. *Blend to a puree with an immersion blender, or in batches in a blender or food processor. Add cream to the soup, and keep warm over low heat. For the crab "souffle," mix crab, mayonnaise, thyme, salt and pepper, and squeeze of fresh lemon juice, trying to avoid breaking up the lumps of crabmeat. Place a scoop of the crabmeat in the center of soup bowl and ladle the asparagus soup around. Garnish with a lemon wedge. *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth. |
| Easy to convert to WW Deborah. The butter is used to saute the veggies, so substitute with low-fat margarine because you need some fat to make the roux. Use fat-free half and half instead of heavy cream, and light or non-fat mayo.
Let us know how it tastes. |
| YUMMM!!
I have another great Asparagus Soup recipe...just creamy asparagus but OH SOOOO GOOD!!! If anyone is interested I'll dig it out. |
| lol...the tip at the bottom where it says to not fill all the way up....I learned that the hard way....nothing like spinich soup on your ceiling, in your hair, all over the cabinets......and also hot boiling spinich sticks to your skin....... |
OH MY GOODNESS!!!! That sounds  WONDERFUL!!!Paula, we should have a WW cooking party! |
| Will try that recipe tomorrow when I'm back in town and the markets!!
One word about the asparagus, after blanching remember to immediately dump into ice water to chill instantly. Once cold, drain, dry and pack away. Since you blanched you shouldn't need ascorbic acid to retain color. Once in awhile I buy the premium frozen asparagus...like individual spears single file in a bag......it's OK. Never as great as fresh but does fine for most meals when eating without much foo-foo done to it. |
| I love asparagus too! Trader Joe's sells frozen asparagus. |
Didn't find exactly what you're looking for? Search again here:
Custom Search
|
|
| |
|
|
|
|
|