Asparagus

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 1/2 - 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 1/2 - 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 tablespoon vegetable oil
• 1/2 teaspoon salt
• 2 tablespoons water
• 1/8 teaspoon pepper
• 1/4 cup minced onion
• 2 tablespoons cream

Wash asparagus thoroughly and slice diagonally into 1 1/2 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.