Content
- Freeze green asparagus for asparagus enjoyment in every season
- Benefits of green asparagus
- Prepare and freeze green asparagus
- Thaw and cook green asparagus
Green asparagus is frozen raw
Freeze green asparagus for asparagus enjoyment in every season
Asparagus is a vegetable that is perfect for freezing. It makes a green asparagus particularly easy, which does not even have to be peeled. After cooking, the frozen asparagus tastes like freshly harvested.
Benefits of green asparagus
Compared to white asparagus, green asparagus has some advantages: it grows above ground and is thus exposed to the sun, so it produces more healthy nutrients. In addition, the cultivation is much simpler and more environmentally friendly than that of the white asparagus, since, for example, can be dispensed with the covering with plastic films - this is also reflected in the prices: Green asparagus is much cheaper than white. For all cooks, the key advantage is that green asparagus does not have to be peeled. The woody ends are simply cut off. In addition, green asparagus is more aromatic than white.
Prepare and freeze green asparagus
Since the green asparagus does not need to be peeled, just wash it, dab it dry and cut off the lower ends of the asparagus spears. Asparagus is not cooked before freezing, otherwise it would be too soft after thawing.
The prepared asparagus spears are packaged portion by portion into freezer bags labeled with the freezing date, squeezing out the air and sealing the bags carefully. Alternatively, you can first spread the bars on a board, freeze them and then repack them in bags or boxes. This method has the advantage that the bars do not freeze into a block and can be removed individually from the containers as needed.
Thaw and cook green asparagus
The thawing of the frozen green asparagus is very simple:
- Remove the required portion of asparagus from the freezer. Put them in a pot of bubbly boiling salted water and a spoonful of butter. Optionally, add some sugar to neutralize a possible bitter note. Asparagus should be cooked in a little water; optimal is a special asparagus pot suitable. After five to eight minutes (depending on the thickness of the asparagus spears), the green asparagus is cooked. He is perfect if he leans over a fork slightly down at both ends. If you want to use the asparagus for a cold dish, you can put it off in ice water. So he keeps his intense green color.