One of the signs of spring is asparagus making its appearance in your garden and in the fresh produce isle of your favorite grocery store. Most of us are familiar with green asparagus, but it is also available in white and purple varieties.
Here are three tips on how to check your asparagus to make sure you’re picking the best:
Thinking of freezing some asparagus to enjoy later in the year? It’s a great way to make sure you can enjoy a little taste of Spring throughout the year.
Shirley has a few tips to share with you when it comes to successfully freezing asparagus for later. Here’s what you need to know:
I had a question come in the other day from Ernest who asked the asparagus question that’s probably on all of our minds:
“We grow asparagus but very little. I would plant more if we could do something other than freezing it. My question is this: will it get mushy after blanching then processing? My wife and I like to can what we grow. I showed what I saw on the Mrs. Wage’s page about you and asparagus and that was her question.”
Here’s something new from our friends at the Mrs. Wages Test Kitchen. This recipe combines the bold taste of fresh asparagus with the more mellow cheeses, hams and pastry textures of quiche.
Even real men will like this one!
You know, cucumbers aren’t the only thing you can pickle. I like to add plenty of garlic to my pickled asparagus to help give it a unique flavor – and it keeps bringing people back for seconds!
You’ll notice in this recipe that I suggest using wide-mouth jars. That’s because they’ll be hot and you’ll want them to be easy to fill. You can learn more about choosing the right jars by checking out this article I wrote for the Preserving The Harvest Newsletter (presented by Mrs. Wages).
Here’s the recipe …