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Once you are ready to eat, you will want to pour the asparagus (and seasoning) into a bowl that is microwaveable safe. From here, you will want to put the asparagus in the microwave for approximately six minutes, although the exact duration will depend on the wattage of the microwave. After the microwave is done with the asparagus, you will.
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Freeze. Spread the spears across a large tray in a single layer, ensuring they aren't touching. Then transfer the tray to the freezer to flash freeze for 1-2 hours until they're solid. This step ensures they won't stick together when frozen, so it's easy to thaw only as much as you need each time.
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Remove the chilled asparagus from the ice water and lay it flat on clean kitchen towels. Blot dry. Place the chilled and dry asparagus on the baking sheet without crowding the tray and place the tray in the freezer. Freeze for 2-3 hours (thicker stalks may need an additional hour).
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Flash freeze: Rinse the asparagus under cold water until cool to the touch. Pat the asparagus dry. Line a rimmed baking sheet with parchment paper, then place the asparagus in a single layer. Flash freeze for 1 hour. Place the asparagus in an airtight container or freezer-safe plastic bag. If using a bag, use a straw to suck any remaining air.
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Prepare a large bowl of ice water for an ice bath. Add the asparagus to the boiling water. Boiling times for blanching: Leave small spears in the water for 1 1/2 minutes. Medium spears for 2 minutes. Large spears for 3 minutes. Remove the asparagus from the water with a slotted spoon or tongs.
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Freeze the Asparagus. Cut the dried asparagus into 1- to 2-inch pieces, depending on how you plan to cook them afterward. If you want to get fancy, cut the spears on a diagonal. Transfer the.
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Put 2 cups of lemon verbena leaves, 1/4 cup of pine nuts and 1 cup of Parmesan cheese in the food processor or blender and add olive oil until the mixture makes a paste and spread it over your rehydrated asparagus. By Robin Howard (for Humanized) | June 21, 2016 | Beginners, Freeze Drying Tips & Tricks, Fruits & Veggies, Rehydrating. PUMP TYPE.
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Spread the blanched asparagus spears in an even layer on the freeze dryer trays. Load the trays in freeze dryer. Close drain valve. Check oil levels in vacuum pump and start the freeze drying cycle. Because of its high moisture level, asparagus may take over 24 hours to dry, depending on ambient conditions.
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If freezing whole spears, place them in a single layer in a freezer bag. Label and date the bag. Freeze for up to 6 to 8 months. If freezing asparagus pieces, you can add the optional step of flash freezing them first. Spread them out in a single layer on a baking sheet lined with parchment paper. Place the tray in the freezer, somewhere it won.
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Cut the asparagus or keep it whole, then place it in a single layer on the baking tray. Flash freeze the tray of asparagus for an hour. After an hour, remove the tray from the freezer and place the frozen asparagus into an airtight freezer bag for storage. Add bag (s) back to the freezer to store for up to 1 year.
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Prep the Asparagus For Freezing. There are a few things you need to take care of before freezing asparagus: Sort through the bunch and throw out any shriveled, soggy, or brown spears. Using a colander, wash the remaining asparagus spears under running water. Dry thoroughly. Trim the hard, woody ends with a knife.
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Blanching Asparagus: Boiling Water Method. Bring a large pot of water to a boil. Add up to 1 pound of asparagus at a time to the boiling water. Let the asparagus blanch for 2 to 5 minutes depending on the thickness of the spears. When the time is up, immediately drain the blanched asparagus and transfer it to the cold water.
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Freezing Asparagus. Preparation - Select young tender spears. Wash thoroughly and sort into sizes. Trim stalks by removing scales with a sharp knife. Cut into even lengths to fit containers. Water blanch small spears 2 minutes, medium spears 3 minutes and large spears 4 minutes. Cool promptly, drain and package, leaving no headspace.
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Chop the asparagus into pieces that are about two inches in length. Althoughyou can freeze the whole spears, cutting it is necessary for the next process: blanching. Use a pot that is big enough to hold the asparagus pieces. Fill two-thirds of the pot with water. Bring the water to a boil.
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Spread the asparagus spears or pieces in a single layer on a sheet pan (give them space to keep them from freezing together) and freeze until solid, at least an hour. Transfer the frozen asparagus into freezer-safe bags and seal to close, removing as much air as possible. Store in the freezer for up to six months.
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After removing from the ice water bath, pat the asparagus dry with paper towels. Put them on a sheet pan with parchment paper in a single layer. Place them in the freezer for at least 2 hours, or until they are firm and completely frozen. This is a great way to keep the shape of the vegetable intact and prevent clumping.