Franklin County

   April 2008
 

Asparagus is popping up

Welcome to the first issue of Quality for Keeps for 2008! We look forward to bringing you the latest and safest USDA-based information and to hearing from you. This year’s publications will be co-authored by Mary Schroepfer and Judith Lueders.

Now, let’s get started! If your garden is not producing asparagus, look to farmers markets and local stores for asparagus at its finest.

There are two basic types of asparagus, green and white. Martha Washington and Mary Washington are the two principal commercial varieties.

White asparagus is simply grown under piles of soil, so sunlight never reaches the plant. White asparagus is more fibrous than green asparagus, and has a stronger, slightly bitter flavor.
Green asparagus is a good source of folic acid, Vitamins A, C, and  B-6. 

Choose straight, well-rounded, green stalks that are at least 1/2-inch in diameter. Flat or twisted stalks are often tough and stringy. Look for firm, yet tender spears with tightly closed deep green or purplish tips. Avoid spears with excess sand, which is difficult to wash out.

Storage. Keep asparagus cold to preserve tenderness and natural sweetness. Asparagus is best eaten the day purchased, but will keep up to 5 days if refrigerated. Wrap the stalk bottoms in a damp paper towel and store in the refrigerator crisper, or place the spears in a plastic bag.

Preparation. Cook asparagus quickly, and serve with a bit of crunch. In a skillet, in an inch of water, boil uncovered for 3-5 minutes.

To microwave, in a microwavable dish, with tips pointed to the center, add ¼ cup water, cover with microwaveable plastic wrap, and cook 5 to 7 minutes.

To roast, place asparagus in an oven-safe baking dish, lightly  drizzle with olive oil, roast uncover in a 500 degree oven for 3 to 5 minutes.

If the asparagus supply is plentiful, freezing offers the best method of preservation. Canned asparagus and pickled asparagus are alternative methods of preservation.

Freezing Asparagus. Select young tender spears. Wash thoroughly and sort into sizes. Trim stalks and remove 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. Remove from boiling water, plunge into ice water for two minutes to cool, drain promptly, package, seal and freeze.

Canning Asparagus, Spears or Pieces. For each 7-quart canner load, you need an average of 24-1/2 pounds of fresh asparagus. For each 9-pint canner load, you need an average of 16 pounds of fresh asparagus. A crate weighs 31 pounds and yields 7 to 12 quarts (an average of 3-1/2 pounds per quart). Use tender, tight-tipped spears, 4  to 6 inches long. Wash asparagus and trim off tough scales. Break off tough stems and wash again. Cut into 1-inch pieces, or can whole. Pack asparagus into pint jars either raw or hot.

Hot pack.  Cover asparagus with boiling water. Boil 2 to 3 minutes. Loosely fill jars with hot asparagus; leave 1-inch of headspace.

Raw pack.  Fill jars with raw asparagus, pack as tightly as possible without crushing, leave 1-inch of headspace. Add boiling water, leave 1-inch headspace. Add 1 teaspoon canning salt per jar if desired. Adjusts lids.  

Recommended hot pack or raw pack pressure canner process times:

In a dial-gauge canner, process pint jars for 30 minutes at 11 pounds of pressure at 0 to 2,000 feet altitude.
In a weighted-gauge canner, process pints for 30 minutes at 10 pounds of pressure at 0 to 1,000 feet altitude.

Source: University of Missouri, food preservation GH1454, Department of Food Sciences and Human Nutrition

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		University of Missouri Extension Franklin County Site maintained by: Billie Jo Brenner, brennerbj@missouri.edu Last revised: 07/02/08