We have asparagus and are picking it every other day, but the harvest quantity is starting to decrease now. Each time I pick, we have fresh asparagus that evening, which we really love.
With this batch, I did a quick 2-minute blanch in boiling water and after they were dried out they were bagged and frozen. I like to have them dry before they are frozen so that they don’t stick together in the freezer. This makes it a lot easier to pop them in the microwave and cook them without having them all sticking together. Did you notice how much darker green they are from the blanching?
Lastly, I made a quart of pickled asparagus using my dill pickle vinegar and salt solution without the dill. We will have to see how those turn out in a couple of weeks. I have not been able to figure out how those that you buy in the store fill the jar so tightly. When I initially fill the quart jar they are packed pretty solid in there but the 5-minute hot water bath makes them shrink quite a bit. If you know the secret please let me know what it is. So, now you know all the stuff we do with asparagus from our garden.