Asparagus

07-Apr-2009 Add to Favorites

How to Cook
Fill a skillet large enough to lay asparagus spears in with ½ inch of water.  Bring water to a boil and add 20 large spears or 3-4 cups of cut asparagus and ½ - 1 tsp. salt.  Return to boil then reduce heat and cook 5-7 mins or until tender crisp.  Drain and serve.

How to Freeze
Cut or break off ends.  Wash thoroughly.  Sort according to thickness of stalks.  Leave whole or cut into 1-2 inch lengths.  Water blanch small stalks 1 ½ - 2 mins, medium stalks 2 – 3 mins and large stalks 3 – 4 mins.  Put in freezer bag. 

Fancy Asparagus

  • 1 lb asparagus
  • 4 oz can mushrooms, drained
  • 1 TBS veg. oil
  • ½ tsp salt
  • 2 TBS water
  • 1/8 tsp pepper
  • ¼ c minced onion
  • 2 TBS cream

Wash asparagus thoroughly and slice diagonally into 1 ½ inch pieces. Combine oil and water in skillet. Bring to a boil. Add asparagus, onion, mushrooms, salt and pepper. Cook, covered for 5-7 mins, or until tender crisp, stirring occasionally. Drain well then add cream and heat through.

Anonymous commented on 26-Oct-2011 08:55 AM3 out of 5 stars
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Comment

Not so good Amazing!!



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