- Garden Center
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.
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.
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