Freezing asparagus is such a great way to elongate the short season, and avoid any waste. Cooking it from frozen also shortens the cooking time a little. Like most vegetables, if frozen raw, the texture, taste, colour and nutritional value of asparagus deteriorates.

Can you eat asparagus after a freeze?

So, as you found out, your frozen, defrosted asparagus won’t be good to snack on. But the good news is that it will be perfectly fine for including in certain kinds of dishes.

What happens if you freeze asparagus without blanching?

You can freeze asparagus, and it is the best way to keep it fresh, green, and crispy for up to one year. Asparagus needs to be blanched before freezing, to preserve the color and texture. Without blanching, frozen asparagus will be duller in color and flavor, and won’t have a crisp texture.

How do you prepare asparagus after freezing?

How to Cook Frozen Asparagus1Spread the frozen asparagus on a sheet pan lined with parchment paper (don’t thaw it first!)2Toss with oil + seasoning (you can also add a pinch of red pepper flakes for a little heat)3Roast in the oven until cooked through and crispy.How to Cook Frozen Asparagus (+ Recipe Ideas!) – fANNEtastic food

Can you eat frozen asparagus?

Some of the best dishes that benefit from frozen asparagus are soups, pasta sauces, and casseroles. Remember that frozen asparagus maintains the same flavor and color as its fresh variant.

How to preserve fresh asparagus?

I thought blanching/freezing was a good way to preserve vegetables. (I blanched for three minutes, then put the asparagus in an ice bath, dried off, then froze.) Sounds like you did everything right.

Where can I buy cheap asparagus?

It will soon be asparagus season, and there will be so much cheap fresh asparagus in all the grocery stores and farmer’s markets. Learn how to freeze asparagus so you can have it all year-round!

How long do you boil frozen asparagus?

Blanch small spears 2 minutes, medium spears 3 minutes, and large spears 4 minutes. Add up to one pound of asparagus to the boiling water at a time. Be sure to have ample water in the pot so it returns rapidly to a boil, or you risk overcooking the asparagus, which also contributes to post-freeze mushiness.