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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