One of many reasons we love spring is because of the amazing bounty it brings. As any asparagus-lover knows, Michigan asparagus season is sweet, but oh-so-short, so you have to be on your toes to catch it while it’s here.
With such brief availability, asparagus deserves prime freezer space to extend our enjoyment of it well into the following winter, if we buy plenty and handle it correctly.
To properly prepare asparagus for freezing, blanch it for 30 seconds, then plunge it into an ice bath until chilled. Place spears on a clean dish towel to dry.
When spears are dry, place on a parchment-lined cookie sheet and place in the freezer until they are frozen stiff, about 4 hours. Transfer into the freezer container. Remove all the air, using vacuum or by hand. I place the spears in another, rigid container to keep them from getting beat up while hanging out in the freezer.
Michigan asparagus has excellent flavor, a long shelf-life, is nutrient-dense, low-calorie, no fat, no cholesterol, little sodium, making it great for improving health and reducing weight.
Asparagus is considered a “Clean 15” food, meaning it has a low pesticide load. That’s due in part to its brief harvest season, which is six or seven weeks, from May until late June.
About 120 Michigan farmers produce approximately 20 million pounds of asparagus. So in addition to health benefit, eating Michigan asparagus helps farmers, too, so be sure to stock up!
Michigan Asparagus Advisory Board is dedicated to spreading the good word about the virtues of asparagus, one of nature’s most perfect foods. The board seeks to promote the production and consumption of asparagus grown in Michigan as well as to assist in the agricultural research and development of asparagus farming. To learn more and find the complete recipe database, visit michiganasparagus.org.
Here is a sampling of some new recipes about to be loaded to the organization’s website. Enjoy!
Laura Kurella is an award-winning food columnist, recipe developer, and home cook who loves life in Michigan. She welcomes your comments at laurakurella@yahoo.com.
Lemony asparagus pasta
Recipe courtesy of Michiganasparagus.org
8 ounces fettuccine
1/2 pound asparagus, chopped
3 tbsp butter, divided use
2 garlic cloves, minced
1 cup heavy cream
1 cup reserved pasta water
3/4 cup grated parmesan cheese
Juice of 1 lemon
Zest of 1 lemon
Salt and pepper, to taste
Cook pasta al dente according to instructions on the package. Make sure to salt your pasta water. Reserve 1 cup of pasta water. While the pasta is cooking, heat butter in a pan over medium heat. Add the garlic and sauté for about 1 minute. Add asparagus into the pan and sauté until tender, stirring occasionally. When asparagus is tender, remove from the pan. Add remainder of butter to the pan. Add heavy cream and simmer until it thickens. Remove pasta from the pot (do not rinse) and place it in the pan. Add desired amount of pasta water for preferred consistency. Add parmesan, lemon juice and lemon zest, then toss. Stir in the asparagus. Season with salt and pepper to taste. As the pasta sits, it will absorb the sauce.
Recipe provided/Michigan Asparagus Council
Asparagus fries with garlic aioli
1 pound asparagus, trimmed
3 eggs, whisked
3/4 cup all-purpose flour
pinch of salt and pepper
3/4 cup grated parmesan cheese
2 cups panko
Garlic aioli
1/2 cup mayo
1 garlic clove, minced
Juice of half a lemon
Salt and pepper to taste
Preheat oven to 425 degrees. Line a baking sheet with parchment paper. Place eggs in one container, flour, salt and pepper in a second container, and grated parmesan and panko in a third container.. Dip asparagus into the eggs, followed by the flour, then egg, then panko mixture. Place mixture on the prepared baking sheet.. Repeat process until all the asparagus spears are coated.. Bake10-12 minutes or until crispy.
Recipe provided/Michiganasparagus.org
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