Michigan State University Extension
Preserving Food Safely - 01600039
10/13/97

FREEZING ASPARAGUS

 Select  young,  tender  stalks with  compact  tips.   Sort

according
to thickness of stalk.                            

 Wash asparagus thoroughly and cut or break off and discard

tough
 parts of stalks.  Leave spears in lengths to fit  the

package
or cut in 2-inch lengths.                           

Water
blanch according to thickness of stalk:               

Small
stalks........................... 2 minutes           

Medium
stalks.......................... 3 minutes           

Large
stalks........................... 4 minutes           

 Cool promptly in cold water and drain.                    

 Pack into containers, leaving no headspace.  When  packing

spears,
 alternate tips and stem ends.  In  containers  that

are
 wider at the top than bottom, pack asparagus with  tips

down.
 Seal, label and freeze.                              

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